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Print Recipe
Warm Salad with Tuna and Cheese Recipe
Tuna from banks-a useful product. It's a good idea to keep a jar or two in the home pantry. Such fish can be eaten directly from the jar, but if you add some ingredients, then simple canned food turns into a variety of dishes. This salad is a separate course. Interesting and satisfying. Warm
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. Prepare the ingredients.
    Prepare the ingredients.
  2. For the filler of the salad, I took the mixture. Boil the rice for 15 minutes in a 1:2 ratio.
    For the filler of the salad, I took the mixture. Boil the rice for 15 minutes in a 1:2 ratio.
  3. Drain the liquid from the tuna can and put the fish in a bowl.
    Drain the liquid from the tuna can and put the fish in a bowl.
  4. Cut into quarters, tomatoes and eggs.
    Cut into quarters, tomatoes and eggs.
  5. Pass the ginger root through, mix gently with tuna.
    Pass the ginger root through, mix gently with tuna.
  6. Cut the onion and add to a bowl. You can add some fresh coriander.
    Cut the onion and add to a bowl. You can add some fresh coriander.
  7. Cut into small cubes of cheese (brynza) and connect with tuna.
    Cut into small cubes of cheese (brynza) and connect with tuna.
  8. By this time, cook the rice. Cool it a little and put in a bowl. Stir.
    By this time, cook the rice. Cool it a little and put in a bowl. Stir.
  9. Spread in salad bowls, decorate with boiled eggs, onions and tomatoes. Sprinkle with a pinch of chili and serve immediately.
    Spread in salad bowls, decorate with boiled eggs, onions and tomatoes. Sprinkle with a pinch of chili and serve immediately.

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