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Baskets with tuna salad

Baskets with tuna salad

A very good snack with tuna that can be prepared for the days when it is eaten over and are also ideal for guests, if we know that they like fish of course.

  • 600 gr puff pastry
  • 1 box 200 gr with tuna in oil
  • 3-4 pickled cucumbers
  • 4-5 teaspoons of fasting mayonnaise
  • 1/2 teaspoon dried dill
  • big
  • pepper
  • 1 tablespoon lemon juice

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Baskets with tuna salad:

Let the puff pastry thaw at room temperature.

Sprinkle a little flour on the work table and place the puff pastry.

With the twister we stretch it a little, but not too much.

With a round shape of cookies or a glass we cut 20 circles.

We leave half of them like this and make a hole in the middle with a smaller circle.

From the dough that remains between the circles, we spread another thin sheet and cut 10 more circles and drill them in the middle.

Grease a tray with margarine and line with baking paper.

We put the first 10 pieces of unpainted dough.

Grease the edges with a little water and place two rows of perforated circles on each.


Put the tray in the hot oven and let the baskets brown.

When they are ready, take them out of the oven and let them cool.


Cut the tuna can, put the tuna in a bowl, but drain the oil and throw it away.

We cut the cucumbers into small cubes and put them over the tuna.

Add mayonnaise, lemon juice, dill.

We match the taste with salt and pepper.

Mix with a spoon until all the ingredients are homogenized.

Puff pastry baskets will have a small bulge inside in the middle. You can dig it out and take it out to fit more salad.

Using a teaspoon, fill the baskets with tuna salad, so as not to break them.

Good appetite!


Tuna salad with avocado, olives and onions

The tuna drains from the liquid and breaks into pieces with your hands. Remove the avocado from the core and peel and cut into suitable cubes. Cut the onion into thin strips. Mix all in a bowl with the olives and season to taste. Serve immediately.

TOTAL: 300 grams, 542.9 calories, 34.7 protein, 41.1 fat, 9.7 carbohydrates, 7 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.

5 Based on 15 Review (s)

Recipes with daisy schismasiu

For a festive meal consisting more of appetizers or for a Swedish buffet you can use some dough baskets from pie sheets. They are made very quickly and can be filled with different fillings, from traditional salads to creams or mousses.

The pie sheets are cut into squares with a side of 10 cm. Each square is greased with oil. Overlap three squares and put in muffin tins. Gently press the sheets on the bottom of the form. or depending on how many baskets you need.
Heat the oven and put it in the oven for about 5 minutes. Until the sheets start to brown. Remove from the oven and from the molds and leave to cool. Fill according to your preferences.
The fillings can vary: beef salad, caviar salad, cheese paste, eggplant salad, tuna mousse, etc.
Here are the filled baskets:

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Smoothie and Ice Cream Set, SICS-B6000 for the B6000 and B3500 range

Vessel with lid, enameled cast iron, 3.3L, round, red

Sandwich-Maker Panini

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Tuna salad with vegetables: celery stalks (celery), red onion, fennel

One more salad built on the principle “when you don't know what to cook, open a can of tone and combine its content with what you have at hand ”.

One of the benefits (without the quotes this time) of the Golden Age is that it taught us to always have hard-to-perish foods (canned food, flour, rice, oil, etc.) at home. I was left with this habit induced by the fear that "if he won't get to Alimentara soon?", And that's a good thing, because he can always hit us with a calamity (flood, earthquake, etc.), which will take him out of supermarket supply priorities. I'm not saying wait until then. You can try this combination of tone with rawness and not forced by circumstances.

What do you need?

  • 1 can of tuna (pieces) in oil (185 g)
  • 1 - 2 celery stalks (celery)
  • 1 red onion
  • ¼ fennel bulb
  • 2 teaspoons Dijon mustard
  • ½ connection of green parsley
  • ½ lemon (juice only)
  • Sea salt and mixed pepper (white, black, red, green) freshly ground - to taste.

How do you proceed?

  • Wash celery, fennel, parsley, peeled onions well
  • Drain the canned tuna oil - keep only what adheres to the tuna pieces
  • Cut the onion and julien fennel (fish), the celery stalks into thin slices, 2-3 mm, and finely chop the parsley.
  • In a large bowl, mix all the ingredients well, without breaking the tone too much
  • Season the salad with salt, pepper and lemon juice and let it cool for at least 30 minutes.

Serve cold, plain or on fried baguette slices.

Have fun and see you healthy again!


(pt 10 bc.)
Baskets: 150 g butter or margarine: 250 g flour, salt, 1 egg,
Filling: 250 g mix of frozen vegetables, a red onion, 2 eggs, 250 g fine cream cheese with cream, 150 g grated cheese, 50 ml olive oil

1. Prepare from flour mixed with margarine or soft butter, salt and beaten egg, a homogeneous dough that is wrapped in cellophane and left to cool for at least 30 minutes.

2. Bring the frozen vegetables to a boil with water and salt, which are then drained and left to cool.
Mix the egg whites well with a pinch of salt. The cream cheese is mixed with the yolks. Lightly mix the beaten egg whites with the yolks mixed with the cheese and boiled vegetables.

3. From the cold dough, spread a thin sheet from which we cut with the mouth of a glass, circles which we then place in the forms greased with a little olive oil and which are baked for about 15 minutes.

Remove from the oven and fill with the cheese and vegetable mixture. Sprinkle red onion rings on top and bake for another 15 minutes. Turn off the heat in the oven but let the baskets cool down freely in the oven then remove from the molds and serve cold as an appetizer.
Good appetite!

Try this video recipe too


Parmesan baskets with pate and vegetables

I also told you what my days look like: I wake up at 6 (a week at 7, because we moved closer to school), I take Luca to school, I come back, the e-mails start and response to comments, then cooking recipes for that day / week. Then? I don't know how time passes and it's 4, and Luca comes from school and we start our afternoon program with everything he means. But even on these busy days, I always have an ace up my sleeve! Like today's recipe - Parmesan baskets with pate and vegetables!

Although I cook a lot, I don't always have a fridge full of food or the time to prepare something. Because there are days when I write more than I cook or when I have 3-4 cake recipes… but I don't have a soup or a main course. For such days there is Pate Rustico from RIO Mare, an ideal tuna pate for fish lovers!

Why did I choose the RIO Mare Rustico pate?

  • It's a tuna pate and I mooooor after all that means fish!
  • It is ideal for quick and yet spectacular appetizers, such as parmesan baskets.
  • It has the consistency of tuna pate that I prepare at home!
  • Comes in various assortments, for all tastes: Pate Rustico with olives / Pate Rustico with tomatoes / Pate Rustico with peppers!
  • Perfect for breakfast, lunch, dinner, appetizer at festive meals or a delicious snack with salty biscuits or breadsticks. In other words? It saves you whenever you are hungry and hungry for tone!
  • For even more recipes with tone, access the article Tuna appetizers! You will find 5 delicious appetizer recipes perfect for holiday meals, snacks, breakfast or dinner!

Everything you need to know about the recipe for Parmesan baskets with pate and vegetables

  • You can use Parmesan or Grana Padano, freshly grated.
  • It is very important to move quickly: take the parmesan discs out of the oven, quickly lift them with a spatula, place them on the form. They cool very quickly and otherwise you can't form baskets!
  • Don't forget to grease the tray with non-stick spray or use baking paper to peel off the parmesan discs as easily as possible!
  • You can choose your favorite tuna pate from the range #PateRustico, depending on preferences and tastes.

Ingredients Parmesan baskets with pate and vegetables - 4 servings

  • 150g grated parmesan
  • 2 boxes of 115g Pate Rustico RIO Mare
  • 50g salad mix (lettuce, spinach, arugula, etc.)
  • 5-6 cherry tomatoes
  • Gras bell peppers
  • ½ cucumber
  • a teaspoon of extra virgin olive oil
  • ½ teaspoon balsamic vinegar
  • salt and pepper to taste

Press PLAYA in the window below for VIDEO RECIPE! Don't forget to subscribe to Teo & # 8217s Kitchen Channel to be up to date with the latest video recipes! Click SUBSCRIBE here: http://bit.ly/2kN0JaT

Preparation Parmesan baskets with pate and vegetables - 4 servings

  1. Preheat the oven to 190 ° C.
  2. Put the parmesan in the pan, form two thin circles of 2 mm.
  3. Bake for 8 minutes or until bubbles form in the middle and are browned on the edge.
  4. Remove from the pan with a wide spatula, put on the form, let it cool very well.
  5. We prepare a vegetable salad, season it to taste with oil, balsamic vinegar, salt, pepper.
  6. We fill the cups with rustic pate and salad.

The parmesan baskets with pate and vegetables are served immediately and must be filled only before serving. I guarantee you that they are delicious, a very fine combination of textures and flavors: crispy baskets with a specific taste of parmesan, pate #RIOMare creamy and delicious, slightly crispy and cool salad. An appetizer that goes perfectly for the Easter meal, of course! May you be the best!


  • 500 g faole pastai
  • 150 g ton
  • 60 g olives
  • 2-3 tablespoons oil e.v. of olives
  • juice of 1/2 lemon
  • oregano
  • salt
  • pepper

We clean the beans, break it into pieces and boil it for about 13-15 minutes, then we pass it through a stream of cold water, then we let it drain in a sieve.
Drain the tuna from the oil or its own juice and transfer it to a bowl. Add the beans, olives, oregano, salt and pepper. Mix the lemon juice with the olive oil and pour the emulsion over the other ingredients.

We mix delicately and we can serve. Simple, fast and delicious. Good job and good appetite!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


LENTIL SALAD WITH TUNA

Lentil salad with tuna it's so good that I did it twice a week. I boiled it green lentils and, with one hand I made this delicious salad, and the rest, I put it in the freezer, in small portions, I have it at hand in emergency situations.

Salad it is tasty, quick to prepare and is perfect for busy and tiring days.

  • 250 g boiled lentils
  • 100 g canned tuna
  • 50 g valerian (valerian or other lettuce)
  • 1/2 small red onion
  • 2 tablespoons black olives
  • 2 tablespoons olive oil
  • juice from half a lemon
  • salt to taste

How to prepare lentil salad with tuna

In a bowl put the boiled lentils and drained of liquid, washed and dried salad, drained tuna oil or preservative juice, olives and olive oil.

Mix lemon juice with salt, oil and season the salad. Mix gently and it is ready to eat.

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


  • or lettuce
  • 100 g tuna in oil
  • 70 g canned corn
  • a few green olives
  • a large tomato (or 5-6 cherry tomatoes)
  • 1 grated carrot
  • olive oil
  • lemon juice
  • salt

We wash and dry the salad, break it into pieces and put it in a bowl. Add the drained tuna or preserving juice, corn, grated carrot, chopped olives and tomatoes, salt, oil and lemon juice to taste.

Mix gently salad with tuna and corn and we serve it immediately.

Good job and good appetite!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


QUINOA SALAD WITH TUNA

Quinoa salad with tuna is absolutely wonderful!

Fortunately, new food trends are leading to a healthy diet, so the popularity of quinoa at this time is fully deserved. It is rich in protein, contains calcium and many other vitamins (A, C, E, K, D), but also copper, magnesium, iron, zinc and many other nutrients that help detoxify the body, regulate blood sugar, reduce the risk of cardiovascular disease, maintains kidney health and does not contain gluten. It is a good source of anti-aging fiber and protein. The quinoa bean has an outer layer that must be removed before it is cooked, because it has a bitter taste.

Given that summer is approaching and pasta salads or recipes will be in high demand, I thought of preparing a quinoa salad with tuna. It's done in the palm of your hand, so easy and fast, that I was inspired to prepare this recipe in video format. You can follow her here.

The ingredients used are available to anyone, and the quantities indicated below are for 2 people. When cooking these beans we use two parts water to one part quinoa. I used in the salad what I had at home: cherry tomatoes, but it would definitely work a bell pepper or lettuce leaves, I added olives (but we can use capers in brine), green onions (we can replace it with red onions). In conclusion, you can improve the recipe according to your own taste or depending on what you have at home at that time.

Quinoa salad with tuna is perfect for dinner, but can be taken in a package at the office given that it does not require heating. That being said, I will not hold your attention, I will let you discover how easy it is to prepare. If you like the video recipe, I invite you to subscribe to the channel YouTube Diva In The Kitchen. And, don't forget: if you prepare the recipe and take a picture of it, I will gladly publish it.

INGREDIENT:

1 canned tuna in oil or natural juice & # 8211 with the drained liquid

1/4 teaspoon freshly ground pepper

As I already wrote at the introduction, quinoa is washed under running water very well, then boiled. Boil it over low heat, with a lid, for about 15 minutes. When it is cooked, turn off the heat and mix the beans with a fork to separate them. Let the quinoa cool.

To see how I prepared the salad, I invite you to watch the movie.


Video: Ισπανική σαλάτα με φασόλια και τόνο - Οι περιπέτειες του ουρανίσκου - Επ 5 (January 2022).