Low-calorie tuna salad
Description
The recipe won't take much time. You can prepare this colorful salad in just 10–15 minutes if you have canned tuna on hand. The key is to thoroughly drain the fish flesh from the oil, removing excess fat. Instead of spinach, you can use arugula or leaf lettuce. Serve immediately.
Instructions
- 1
Step 1
Prepare the listed ingredients. Squeeze the tuna flakes thoroughly to remove the oil. You can use tuna fillet, either pan-fried dry or boiled.
- 2
Step 2
Wash the spinach or leafy lettuce leaves in water, trim the stems, and dry. Arrange them on a plate in a fan shape.
- 3
Step 3
Peel the boiled chicken eggs, rinse them in water, and cut into quarters. Place them on the spinach. You can also use boiled quail eggs, cutting them in half.
- 4
Step 4
Rinse the cucumber in water, trim the ends, and cut into sticks or slices according to your preference.
- 5
Step 5
Place the tuna flesh in a random order among the other slices, or use sliced pieces of fried or boiled tuna.
- 6
Step 6
Salt and pepper the salad, and serve it immediately after preparation.