1503
A useful and tasty dish for connoisseurs of fish and not only. Salad with arugula and canned tuna in a classic version is perfect for a holiday table, diet menu or just a delicious dinner. Juicy pieces of tuna, ripe red tomatoes and the slight bitterness of arugula with balsamic sauce perfectly harmonize in one plate.
And such a salad, in addition to taste, will bring many benefits to your body.
Ingredients:
- canned tuna - 200 g
- tomato - 200 g
- arugula - 50-100 g
- chicken egg - 2 pcs.
- balsamic sauce - 1 tbsp.
- olive oil - 1 tsp.
- salt - 1 pinch (s)
Preparation:
1. Prepare all the necessary ingredients for a salad with arugula and canned tuna according to the classic recipe.
Choose tuna of good quality, because it is the main ingredient in this salad. Tuna pieces in oil or tuna pieces in their own juice are suitable for salad. If you choose tuna in oil, then you can not add olive oil as a dressing.
Tuna pieces in their own juice will taste drier, but the salad with such tuna will also be lower in calories. Try to prepare both options and choose which salad you like better.
Arugula should be tender and fresh, light bitterness will shade the unique taste of tuna, but it should not cover it. When choosing arugula at the market, try a sprig. Under the hot summer sun, arugula can become too bitter and make the salad inedible. It should also be washed well so that soil particles do not get into the salad. You can buy packaged arugula from the supermarket, most often it is grown in greenhouses and has a more delicate taste.
Both chicken and quail eggs can be used for salad, in the latter case, you need to increase their number. Salad tomatoes give a sweet taste. Choose tomatoes that are quite ripe, with juicy pulp or cherry tomatoes.
Balsamic sauce is ideal for dressing. It is much sweeter than balsamic vinegar and has a thicker texture. An irreplaceable option for vegetable salads or fish.
2. Wash the eggs under running water. Boil in a small saucepan over medium heat for about 8-10 minutes after boiling. The yolk should be fully cooked and have a nice orange or yellow color. Do not overcook the eggs, otherwise the yolk will be gray and very dry, and the white will be hard. Cool boiled eggs in cold water.
3. Wash the arugula well so that nothing extra remains on it. Dry on a towel or paper towel. Tear off or cut off the bottom of the stems, place on a flat plate with a diameter of 25-28 cm.
4. Wash the tomatoes and cut them into medium pieces. Place on top of arugula.
5. Peel the boiled eggs, cut them into small pieces approximately the same size as the tomato slices. Add them to the salad.
6. Put pieces of canned tuna on the salad without liquid. The liquid from the can must be drained in advance. The pieces should be the same size as the rest of the ingredients.
7. Pour balsamic sauce over the salad. Do not add too much, about 1-1,5 tbsp. l. If you use balsamic vinegar, you need to add a little less of it. Add a pinch of salt and a little olive oil. And the salad with arugula and canned tuna according to the classic recipe will be ready to serve.
8. Serve the salad with arugula and tuna on a large flat plate or divide it into small portions. The main thing is not to mix the salad before serving so that the appearance remains appetizing and attractive. A fresh, tasty and hearty salad with tuna will decorate a festive table or add variety to an ordinary dinner.
Bon appetit!
