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A wonderful recipe taken from here http://edithskitchen.ro/salata-de-oua-cu-ton/
That's what I ate for breakfast today! Delicious to do too
- 1 can of tuna in its own juice
- 4 eggs
- 1 red onion (or green onion)
- 3-4 tablespoons of cream cheese
- 2 teaspoons mustard
- salt pepper
Preparation time: less than 15 minutes
RECIPE PREPARATION Tuna egg salad:
Boil eggs for 4-5 minutes in salted water.
Drain the tuna juice and mix with finely chopped onion.
Cut the eggs into cubes, mix well with the tuna, cream cheese and mustard.
Add the spices to taste.
Serve with toast
garnish with egg slices
EGGS FILLED WITH GREAT RIO TUNA IN 3 VARIANTS
Eggs stuffed with tuna I have prepared in the past, but I will show you three quick and super tasty options that you can prepare for festive meals. Since New Year's Eve is knocking at the door, remember the idea. You can prepare them a few hours before (2-3 hours), cover them with cling film and refrigerate them until served. For the filling I used canned RIO Mare, because they are my favorites and I wanted to take advantage of the recently launched products. The aroma, taste and color of the tone seem absolutely perfect for any recipe I choose.
We have presented below the 3 variants of recipes eggs stuffed with RIO Mare tuna.
1. Eggs stuffed with RIO Mare tuna and capers:
160 g RIO Mare tuna in olive oil
1 tablespoon mayonnaise for decoration
2. Eggs stuffed with RIO Mare tuna salad with Mexican and avocado mixture
160 g tuna salad with Mexican mixture
2 tablespoons mayonnaise for decoration
3. Eggs stuffed with RIO Mare tuna salad with couscous and tomatoes
160 g tuna salad with cous cous
1/4 teaspoon finely chopped coriander
4 cherry tomatoes cut into quarters
2 tablespoons mayonnaise for decoration
The first thing in preparing these recipes is to boil eggs so that they have a strong consistency, then peel them and cut them in half lengthwise.
1. EGGS FILLED WITH LARGE RIO TONES AND CAPERS
In a bowl put the drained oil, yolks, 1 tablespoon lemon juice and 1 tablespoon canned oil, 8 finely chopped capers, salt and pepper to taste.
Mix the composition very well, until it is homogenous, then fill the eggs with it. Decorate with capers and mayonnaise.
2. EGGS FILLED WITH GREAT RIO TUNA AND MEXICAN MIXTURE
Remove the yolks of the boiled eggs, cleaned and cut in half lengthwise. We cut an avocado lengthwise. We peel it, cut it into slices and slice them so that they can be used next to RIO Mare tuna salad with Mexican mixture.
Fill each half of the egg with RIO Mare tuna salad with Mexican mixture, sprinkle with a little lemon juice, arrange avocado slices and decorate with mayonnaise.
3. EGGS FILLED WITH GREAT RIO TUNA SALAD AND COUS COUS
Remove the yolks from boiled eggs, cleaned and cut in half lengthwise. In a bowl, mix the RIO Mare tuna salad with couscous with 1 tablespoon of lemon juice and 1/4 teaspoon of finely chopped coriander, then cut the tomatoes into 4.
Fill the eggs with the composition prepared above, arrange the tomato slices in their top, then decorate with mayonnaise.
I hope you like the 3 suggestions of eggs filled with tuna, so I invite you to prepare them too.
Tunisian salad fried with tuna
Preheat the oven to maximum intensity. Put onions, peppers and tomatoes in a pan and put them in the oven (if you do not use the tray with a Teflon bottom, place baking paper on the bottom). Remove the tomatoes as soon as their skin begins to crack and begins to soften very little. This will take about 15 minutes. When they cool, remove the skins from the tomatoes and cut them into pieces. Keep the peppers in the oven for another 15 minutes or until they become soft and their skins are brown. Peel a squash, grate it and cut it into small pieces. Remove the onions when they become soft. Baking onions will take 15-30 thousand more than in the case of peppers, depending on their size. When they are ready, wait for them to cool and cut them into pieces. In a salad bowl, arrange the tomatoes, onions, peppers, chopped tuna and eggs as ingeniously as possible, in a decorative manner. Garnish with capers, anchovies and even some black olives if you want. Pour the oil, lemon juice, salt, pepper and cumin over the salad.
Egg salad with tuna
but it can also be part of a party appetizer.
2-3 lg of cream cheese (for Dukan 0.1% fat)
2 green onions (or a few chives)
1 canned tuna in its own juice
I used tone the pieces from Sun Food, 100% canned healthy!
Boil hard-boiled eggs and finely chop them. Over them we put finely chopped onions,
cream cheese, mustard, well drained tuna, finely chopped onion,
salt, chilly pepper (if you like more spicy foods). Homogenize well.
It is eaten on bread or we can spread it as in a dip with strips of raw vegetables.
If you want to present it more pretentiously, on a festive table, put the salad inside one
Tuna and egg salad
Remove the fish from the can and drain in a strainer. Lettuce it is washed and cleaned. Onions, cucumbers and bell pepperswe wash them, then we clean them and at the end we cut their rounds.
we eggs boil it so that it is strong. When we consider that they have boiled enough, we take them off the fire. Buy eggs from here. We pass them under a stream of cold water, then we clean them and cut them into slices or quarters.
For the sauce, stir vinegar with oil and wine, until smooth. Then season to taste with salt, pepper and sugar and flavor with basil.
In a suitable large sea bowl, put them first lettuce leaves, then onions, bell peppers and cucumbers. Sprinkle with the prepared sauce and mix gently. Then add all the other ingredients and mix a little more.
Spicy egg salad with tuna
For Romanians, the great religious holidays - Christmas and Easter - usually have four phases:
Phase I - Fasting
Shorter or longer, the fast before the two great holidays has an important food component: the good Orthodox Christian no longer puts his mouth on meat, milk, cheese, eggs (except for the necessary "releases" to fish products), taking care to highlight this thing whenever he has the opportunity, especially on social networks, through contributions such as: "We are fasting", "Do not tempt us with such goodies, do not you know that it is fasting?" and so on.
Phase II - Soaking
Once the embargo on animal products is lifted, the good Orthodox Christian begins to put in it, as the case may be, sarmale, meatballs, caltabos, sausages, mice, boiled eggs, beef salad, steak and lamb steak, cake, Easter, all sprinkled with plenty of brandy, brandy, brandy, wine (good, "natural", from the country, not made of powder) and other more or less alcoholic liquids. Prior to this phase, there is that stage called "Preparatory", in which housewives (sometimes even households) no longer preach with baking, boiling, frying (complete with other specific operations in the field) above the mentioned finished products. Also here can be included the actions related to our national sport (if you thought about the sheep you were deeply wrong), beating the carpets.
Phase III - Painful awakening to reality
It is usually manifested by swallowing massive doses of Triferment, Colebil, Digex and other "food supplements" or "medical devices", or by consuming large volumes of cabbage juice (dies), carbonated mineral water or fruit juices. . That in the happiest case. In less fortunate cases, visits to the UPU follow, either with their own means or with the help of the services available through 112.
Phase IV - Limitation of damages
Known in the literature as "damage control", the operation aims to save from the dumpster what was left after the feasts. On the grounds that “this is the way” / “this is the tradition” / “this is the Christian way” / “let our neighbors not laugh”, such events are sometimes prepared with 400% more food than would be necessary, including in the necessary and the consumed surplus that takes us from Phase II to Phase III.
Between two-thirds and three-quarters of what is put on the holiday table remains (almost) untouched. About what happens at weddings where most can no longer eat steak - usually a duo of chicken and pork accompanied by potatoes cooked in various ways, "bouquet" of vegetables and pickle salad - and the cake after shaving "appetizers" of 13 & # 8211 17 “pieces”, sarmales and “hot snacks”.
This surplus of preparations, in most cases, takes the path of garbage dump (to "organic waste" or "household waste" for those who selectively collect waste) or ends up in Ghiță's trough (in the happy case where you live in the country and have 1 up to 5 Ghiță in the weft - over 5 the minister does not allow you with the sheep).
There would also be the freezing option, applicable to certain products: steak, sarmale, cozonac, even borscht. Caution: freeze dishes in small portions while eating at a table. Once thawed, the products do not re-freeze, so as not to expose you to the risks of food poisoning.
How red eggs they remain invariable after the Easter holidays, you can use them in the form of stuffed eggs or in the form of egg salad.
A model of tuna egg salad find further down the valley.
What do you need?
- 4 - 6 hard boiled eggs (expressed in medium chicken eggs - I put 4, to which I added 5 or 6 quail eggs)
- 2 small cans (80 g / piece) of tuna in oil
- 2-3 tablespoons of Dijon mustard (the salad will be spicy if you want it less spicy, use classic mustard or a mixture of classic mustard with Dijon mustard)
- 4-5 tablespoons of mayonnaise
- ½ lemon - just juice
- 1 teaspoon dried tarragon
- 1 bunch of green parsley
- A few red peppercorns (optional, for decoration)
- Salt, pepper - to taste.
How do you proceed?
Peel the eggs. It can be a rather annoying process, especially if the eggs are painted and the paint on them is removed (ie transferred to both the hands and the egg whites). For "damage control", try the net-spread solution probably inspired by ball mills or wood peelers in the pulp industry: put the egg in an 800 mL jar with a little water - about 20 mL, close the jar tightly, then shake energetically, at least 1 minute. According to internet documentation, the shell should fall off on its own. In the case of painted eggs, this "by itself" does not work well, requiring manual intervention.
Separate the yolks from the egg whites.
In a large bowl (bowl), crush the yolks using a fork. The method is fast and efficient.
Drain the oil from the tuna cans and add the tuna over the crushed egg yolks.
Season with salt, pepper and lemon juice.
Add the Dijon mustard, mayonnaise and chopped dry tarragon to the bowl (not necessarily in this order) (rub it between your palms). Homogenize the mixture.
Add the chopped egg whites and green parsley to the mixture, previously washed, drained and chopped. Stir hopefully until smooth, garnish (or not) the salad and let it cool.
Serve cold, on slices of wholemeal bread or toast. It can be decorated with a few red peppercorns for color stain and color contrast.
Russian salad with tuna and quinoa
Russian salad is, in fact, a reinterpreted Boeuf salad. We interpret it even more and offer you a recipe that can be served even to a child over 1 year and a half, if you give up mayonnaise. With healthy ingredients, full of vitamins and minerals, Russian salad with tuna and quinoa is perfect when you are in a time crisis and want to serve something healthy and tasty.
Oriental salad with tuna and quail eggs
We are willing to do anything so that during the heat we rarely enter the kitchen to prepare something, there, for lunch or dinner, more consistent dishes. If in the evening you can bury something for the 2nd day, being cooler outside, to be able to stay with the window open and not to enter the mosquitoes, it is harder and harder to decide to take the bull by the horns to move the pan and turn frying pan.
For several days now I have served fast seasonal salads, summer salads or at most a more frugal meal (word for word), at & # 8220botul calallo & # 8221 as they say & # 8211 a meat fry & # 8211 Pork tenderloin with vegetables, pan-fried or pork neck with pan-couscous and mushrooms or pan-fried pork neck with couscous and peas or a frying pan with fish & # 8211 pan-fried sardines with sausage or fillets & # 8211 # 8217 salmon trout in beer dough, in a frying pan, with a quick-to-prepare garnish or even without a garnish or a fried egg with something next to it, there & # 8211 an omelet with sausages and mushrooms, or a few slices of bread greased with wonder what you found in the fridge & # 8211 smoked fish spreads and butter or quick spreads with fish. Many of these dishes are usually served for breakfast or as an appetizer for lunch, which is why when we prepare them the amount is slightly higher, just to put good for moments like those when you do not feel like you make your way to work for culinary purposes in the kitchen.
A slightly more consistent, not necessarily more laborious salad is always welcome.
Ingredients needed in the recipe: canned tuna in oil, quail eggs, potatoes, pickles, red onions, lettuce / raw cabbage, parsley, hot peppers, olive oil, black olives, lemon juice, mustard, coarse salt, peppercorns.
The potatoes, washed under a stream of cold water, are boiled in their skins, in a pot of cold water and a coarse salt powder. Boil the potatoes over high heat until the tip of the knife enters the shell easily, without cracking the potato. Red potatoes that do not crumble when cooked are preferable.
Peeled potatoes boiled in cold water and a pinch of coarse salt.
- canned tuna pieces, in oil (preferably olive oil),
- quail eggs,
- black olives,
- lettuce / new cabbage.
Drain the boiled potatoes and peel them while they are warm, using the tip of a knife, then let them cool gradually in a bowl covered with a clean towel.
The technique of covering the boiled and peeled potatoes! The potatoes are not covered with a lid so that the released steam does not soften / bake even more / does not crush the potatoes.
Step by step recipe
- Boil the potatoes in their skins.
- Boil quail eggs, fast peeling.
- Preparation of ingredients for assembly as an oriental salad.
- Preparing salad dressing, mixing ingredients.
- Serve hot or cold oriental salad on plates spread to capture all the secret smells of the dish with the nostrils by the person serving the dish.
How to boil prepalita eggs? Quail eggs are boiled in a bowl of boiling water in which a powder of coarse salt and a few drops of 9 degree wine vinegar have been added. To introduce fresh eggs, use a foamer or a sieve. Boil eggs for 1.5-2 minutes, boiling, to come out sticky. Before introducing the eggs, mix with a spoon in the water in which coarse salt and vinegar have been added to give a rotational movement that will help that when the eggs are introduced in the boiled water, they will not break and the egg white will come out in the water. hot.
Boiled eggs are removed from the hot water using a whisk or sieve and placed in a bowl of cold water to create a thermal shock that will help the eggs peel quickly.
For peeling quail eggs we use a quick peeling technique.
Removing eggshells is a simple and quick operation, using the respective technique.
Boiled and peeled quail eggs will be used in oriental salad, cut in half.
All the ingredients are ready and you can start assembling the oriental salad. Cut the onion into thin slices. The hot pepper, cleaned of seeds, is cut into thin slices. You can also use hot pepper flakes. Raw salad / cabbage is cut into thin strips. Pickled cucumbers are made into thin slices. Boiled potatoes are cut into rounds or cubes, according to the housewife's taste. Chop the green parsley a little bigger.
Remove the tuna from the can and portion it into slightly larger pieces.
These ingredients together with quail eggs cut in half, pieces of canned tuna and black olives are put in a bowl.
Preparing the salad dressing! In a jar with a tight lid, prepare the dressing for oriental salad made of extra virgin olive oil, lemon juice, mustard, coarse salt, freshly ground peppercorns, hot pepper flakes. Shake the jar to mix the ingredients used.
The dressing is added to the salad, preferably when the potatoes are still warm enough to homogenize the tastes to the joy of professional gourmets. Mixing is done using 2 large spoons, carefully, so as not to disturb the appearance of the preparation. All the foodies at the table understand why.
Such a particularly tasty, nutritious and healthy dish can be served with a glass of dark beer or blond beer (according to everyone's preference), cold.
Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! Salads of any kind can be part of your menu at any time, not only during the heat or in cold weather. You can always find ingredients, one of the favorites of each of us that well assembled can always offer delicious meals.