If you taste arugula and fish – this salad for you

0 A useful and delicious dish for fish connoisseurs and more. Arugula and canned tuna salad is perfect for a holiday table, a diet menu or just a delicious dinner. Juicy tuna slices, ripe red tomatoes and light bite with balsamic sauce are perfectly harmonious in one plate. Text-Align: Center; “> components:

• tuna canned-200 g
• tomato-200 g
• Arugula-50-100 g
• chicken egg-2 pcs
• Balsamic sauce-1 tb >
• Salt-1 pinch (s)

Preparation:

1. Prepare all the necessary ingredients for arugula salad and tuna canned with a classic recipe.

choose a good quality tuna, because in this salad it is the main ingredient. Tuna slices 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 slices in their own juice will taste better, but the salad with such tuna will be less caloric. Try to prepare both options and choose which salad to you to taste. Codes will choose arugula in the market, try a twig. Under the hot summer sun, the arugula can become too bitter and make the salad inedible. It should also be well washed so that the soil particles do not get into the salad. You can buy packed arugula from the supermarket, most often grown in greenhouses and has a delicate taste.

Salad eggs can be used both chicken and quail, in the latter case you need to increase their number. Salad tomatoes give sweet taste. Choose tomatoes ripe enough, with juicy flesh or cherry tomatoes.

balsamic sauce is perfect for dressing. It is much sweeter than balsamic vinegar, and the texture is thicker. To vegetable salads or fish is an indispensable option.

2. Wash eggs under running water. Boil in a small casserole over medium heat for about 8-10 minutes after boiling. The yolk should be fully cooked, have a good orange or yellow. Do not digest eggs, otherwise the yolk will be gray and very dry, and the protein is hard. Cooked eggs in cold water.

3. It is good to wash the arugula so that there is nothing left on it. Dry on a towel or paper napkin. To tear or cut the bottom of the stems, put on a flat plate with a diameter of 25-28 cm.

4. Wash the tomatoes and cut into medium pieces. Put on top on arugula.

5. Clean the boiled eggs from the shell, cut into small pieces of about the same size as slices of tomatoes. Add them to the salad.

6. Put slices of canned tuna on a salad without liquid. Canned liquid should be drained in advance. The pieces should be one size with the rest of the ingredients.

7. Pour the salad with balsamic sauce. Do not add a lot, about 1-1.5 tbsp. l. If you use balsamic vinegar, you need to add a little less. Add a pinch of salt and some olive oil. And the arugula and canned tuna salad will be ready for the classic recipe.

8. Serve with arugula and tuna on a large flat plate or spread in portions on the small ones. The main thing is not to mix the salad before serving, so that the appearance remains appetizing and attractive. A fresh, delicious and hearty tuna salad will decorate a festive table or bring a variety in a regular dinner.

delicious!