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Tuna and celery salad

0
770
Kitchen European
Calorie content 81.2 kcal
Portions 4 port.
Cooking time 25 minutes
Proteins * 8.9 gr.
Fats * 6 gr.
Carbohydrates* 2.2 gr.
* per 100 gr. product
Tuna and celery salad
Content

A very original salad, thanks to the combination of celery and tuna. Unusual, but very fresh and springy. The cucumber adds juiciness and the dressing adds piquancy. Such a salad is safe for the figure and satiates for a long time.

Ingredients

Cooking process

step 1 out of 7
Boil the eggs on the stove with a medium boil for about 12 minutes to achieve a completely firm state of the yolk. Cool the finished eggs, peel and cut into small cubes.
step 2 out of 7
We thoroughly wash the celery stalks, dry them and cut each lengthwise into two parts. Then we cut the stems across the fibers, trying to keep the cut pieces as small as possible.
step 3 out of 7
We wash the cucumber, dry it, cut off the ends so that they do not taste bitter. Cut the cucumber lengthwise into thin slices, then cut the slices lengthwise into thin strips. Cut the strips across into small cubes.
step 4 out of 7
We open the can of tuna, drain off the excess juice. With a fork, knead the fish a little right in the jar.
step 5 out of 7
Prepare the dressing in a separate small bowl. To do this, mix cold-pressed olive oil, lemon juice, salt and black pepper.
step 6 out of 7
In a wide salad bowl, mix cucumber cubes, celery, pieces of eggs, mashed tuna.
step 7 out of 7
Pour the prepared dressing over the salad, mix gently. We spread the salad on portioned plates and decorate with sprigs of your favorite greens. Do not postpone serving the dish, as the cucumber and celery in the composition secrete juice, and over time, the salad will fit in liquid.

Bon Appetit!

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