Light salad with tuna, tomatoes and spinach » Culinary recipes with photos. home cuisine

Do you like tuna? Try it, it is a very tasty sea fish from the mackerel family. Tuna meat is pink, sometimes dark red, reminiscent of beef. Although the taste and density is also similar to beef. In cooking, tuna fish has great advantages. Firstly, tuna dishes are very filling. Secondly, this fish is prepared very quickly, especially if you already have a steak ready.

This recipe for salad with tuna and tomatoes will take you only 10 minutes to prepare. The salad is light, fresh, and at the same time hearty.

raw tuna – 250 g;
fresh spinach – a handful (about 80 g);
bell pepper – 1/2 pc. (about 100 g);
cherry tomatoes – 120 g;
olives – 12 pcs.;
red onion – 1 small head;
lemon – 2 tablespoons;
salt – to taste;
ground black pepper – to taste;
vegetable oil for frying – 1-2 tablespoons;
vegetable oil for salad dressing – 2 tablespoons;
sesame seeds – 2 teaspoons;
dry thyme – 1/2 teaspoon.

How to make a light salad with tuna, tomatoes and spinach.

Defrost the tuna, if necessary, wash under running water, dry. Mix 2 teaspoons of sesame seeds with 12 teaspoons of thyme and a pinch of salt, pour the mixture into a flat plate. Roll the tuna pieces in the sesame mixture.

Heat a pan with 2 tablespoons of vegetable oil. Fry the tuna in oil on both sides and from the ends. Tip: fry the tuna literally for 2-3 minutes on each side so as not to dry out the fish. The middle of the tuna should be pink, and the edges should be white.

Prepare the vegetables. Clean one small head of red onion, cut into rings. Wash bell peppers and cherry tomatoes. From the pepper, remove the stem and core with seeds, cut into small strips. Cut cherries in half or into 4 parts (depending on the size of the tomatoes).

Transfer the spinach leaves to a colander, rinse under a weak stream of cold running water, transfer to a towel, dry. Transfer the prepared spinach leaves to a salad bowl or large bowl. Put chopped onion rings, cherry tomatoes and bell pepper here. Throw olives. Season the vegetables with salt and pepper to taste, season with 2 tablespoons of vegetable oil. Sprinkle with 2 tablespoons of lemon juice (I do it on the eye). Carefully mix the salad with a large spoon, trying not to damage the spinach leaves.

Transfer the salad to a flat plate and set aside.

Cut the fried tuna with a sharp knife into long pieces (approximately 0,5-1 cm thick).

Place pieces of tuna on top of the salad. Serve salad with fish on the table immediately.

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