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Print Recipe
 Tuna Salad Recipe
Fresh healthy low-calorie salad. It's good at any time of the year when you want vitamins. Ideally, olive oil and balsamic vinegar are used for dressing, but you can also use low-fat yogurt or light mayonnaise.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Belorusian
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Belorusian
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Prepare the products. For a salad, it's better to take crispy varieties, and I have an iceberg.
    Prepare the products. For a salad, it's better to take crispy varieties, and I have an iceberg.
  2. Carefully break the tuna into small pieces and put it in a deep bowl.
    Carefully break the tuna into small pieces and put it in a deep bowl.
  3. Add tomatoes, cut into small cubes. I removed the seeds.
    Add tomatoes, cut into small cubes. I removed the seeds.
  4. Add the avocado, cut into the same small cubes.
    Add the avocado, cut into the same small cubes.
  5. Then add the mozzarella, cut into larger cubes.
    Then add the mozzarella, cut into larger cubes.
  6. And finally, cut the lettuce leaves with your hands.
    And finally, cut the lettuce leaves with your hands.
  7. I divided the salad into three portions and prepared three different dressings, as recommended in the recipe. It was interesting. 1. Mix the vinegar and oil with salt and black pepper, pour over the salad and mix gently. Put the mixture in a salad bowl and sprinkle with crackers if desired. 2. Add salt and black pepper to the thick natural yogurt, mix and season the salad. 3. Season the third part with mayonnaise, sprinkle with crackers. In this version, they seemed to me the most suitable.
    I divided the salad into three portions and prepared three different dressings, as recommended in the recipe. It was interesting. 1. Mix the vinegar and oil with salt and black pepper, pour over the salad and mix gently. Put the mixture in a salad bowl and sprinkle with crackers if desired. 2. Add salt and black pepper to the thick natural yogurt, mix and season the salad. 3. Season the third part with mayonnaise, sprinkle with crackers. In this version, they seemed to me the most suitable.
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