Canned Tuna Salad With Champignons - A Recipe With A Photo Step By Step

Recipe for a simple, quick and delicious protein salad made from canned tuna, mushrooms and eggs.

Ingredients

Canned tuna - 150 g

Champignons - 4 pcs.

Egg - 3 pcs.

Cheese - 30-50 g

Sour cream - 2 tbsp.

Garlic - 0.5-1 cloves

• 113 kcal
• 20 minutes.
• 20 minutes.

Photo of the finished dish

Step by step recipe with photo

Such a hearty salad of canned tuna with champignons is almost universal. It is suitable for the daily menu and for the festive table, and is also suitable for a protein diet.

In this version, the salad is dressed simply with sour cream with the addition of garlic, and in other versions, the dressing can be light mayonnaise or some kind of vegetarian mayonnaise. For a diet salad, take low-fat cheese.

Prepare the ingredients listed for the recipe.

Eggs for salad must be hard-boiled (about 10 minutes), then cooled and peeled.

Cut the champignons into small pieces at once.

Simmer / "fry" them in water in a pan until tender, over high heat - about five minutes. Season with salt.

Mash the pieces of canned tuna with a fork.

Add mushrooms.

Coarsely grate the cheese and egg whites, crumble the yolks.

Combine the ingredients and season with sour cream with chopped garlic.

Stir all the dressing ingredients together and the salad is ready.

The salad with canned tuna and champignons looks plain, but at the same time has a bright and harmonious taste.

Important additions to the recipe

In addition to boiled champignons, canned mushrooms can be used for salad.