Tag: Salad

Tuna salad – Italian Cuisine – Italian Cuisine


Tuna salad: discover the basic recipe … and try the delicious variations on the theme with many recipes in the name of taste

tuna-salad

Summer, desire for light and fresh dishes. Here is a great reason to add to your favorite recipes thetuna salad, easy to prepare, fast and very versatile. You can choose the classic recipe or bet on the delicious alternatives to prepare with the typical vegetables of summertime, like fresh peppers and zucchini, excellent even raw. Discover the tuna salad in all its variations.

Which tuna to choose?

In the pantry it is always useful to keep a few packets of canned tuna, it will be useful when you are in a hurry. Natural tuna, compared to tuna preserved in oil, has fewer calories. Those who live by the sea or have a fish market can bet on fresh tuna, low in calories and rich in beneficial properties, Omega Three fatty acids, important for the prevention of cardiovascular and neuro-degenerative diseases. If you use canned tuna, remember to drain the product: the natural variant has a lower caloric content, although salt is present in the same quantities.

The basic recipe of tuna salad

How to prepare a tantalizing tuna salad? Slice or cube cut i ripe tomatoes, rich in lycopene and important for well-being thanks to theantioxidant action. Cut into thin slices, the onion will add an unmistakable aroma. Furthermore, consuming raw onion is good for the heart and circulation, it stimulates the immune system and has a disinfectant effect. If you like, you can add lettuce, tender valerian and a handful of fresh rocket, to chop on the salad. To season it is possible to use extra virgin olive oil and a modest amount of balsamic vinegar, or fresh lemon juice. Between the most delicious preparations of the summer period we find the salad alla nizzarda, which combines the taste of tuna with the intense aroma of black olives, green beans, eggs, peppers and spring onions.

Tuna recipes to try

One of the simplest and oldest recipes of tuna salad includes onion and beans, two typical ingredients of poor peasant cooking. This preparation, which you can get by mixing the ingredients together with extra virgin olive oil and apple or balsamic vinegar, is an important source of protein. Are you on a diet? Use natural tuna, to which you can combine fresh sprouts and many seeds, for example flax, poppy or sunflower seeds, rich in mineral salts and able to help you fight fatigue. Typical of Sicily it is the delicious citrus salad: in this case you can combine the oranges cut into thin slices of fennel and tuna, to which you can add the olives, black or green. Among the fruits of the earth available during the summer we find the sweet pepper and zucchini, sweetly aromatic and rich in purifying properties. But not only: those who want to transform the tuna salad into an exotic taste can add avocado, cut into pieces and excellent seasoned with fresh lemon juice. Versatile and rich in nutrients, tuna also becomes the right ingredient for a pasta salad, to be flavored with freshly picked fresh basil.

Recipe Melon and cucumber salad with celery soup – Italian Cuisine

Recipe Melon and cucumber salad with celery soup


  • 600 g yellow melon
  • 600 g white melon
  • 600 g clean celery
  • 200 g cucumber
  • 75 g egg white
  • 70 g flour
  • 55 g seed oil
  • 50 g sorrel
  • 30 g fresh ginger
  • 20 g milled durum wheat semolina
  • 20 g milk
  • 6 pcs zucchini flowers
  • lemon
  • flax seed
  • fennel
  • dry white wine
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of melon and cucumber salad with celery soup, mix the flour with the semolina, seed oil, egg white, milk and 1 tablespoon of white wine: you will get a fairly consistent batter. Spoon the batter into a plate lined with baking paper to create very thin tongues. Sprinkle with flax seeds. Bake at 180 ° C for 9-10 minutes.
FOR SALAD: Peel the ginger and cut it into small pieces. Blend it with the touch of celery and the juice of 1 lemon, then pass the smoothie through a sieve to remove the fibers. Peel the cucumber, cut it in half lengthwise, remove the central part with the seeds and reduce it in half slices. Peel the melons and cut the flesh into cubes. Clean the courgette flowers and cut them into strips. Compose the salad by mixing melons, cucumber, sorrel and courgette flowers, then pour the celery soup and complete with a drizzle of extra virgin olive oil and freshly ground pepper and fennel. Accompany with flax seed waffles.

Recipe Pork carpaccio, mixed salad and fruit with raspberry vinegar – Italian Cuisine

Recipe Pork carpaccio, mixed salad and fruit with raspberry vinegar


  • 1 kg pork loin
  • 150 g mixed salad
  • 100 g white wine vinegar
  • 70 g raspberries
  • 8 pcs radishes
  • 4 pcs apricots
  • extra virgin olive oil
  • White wine
  • salt
  • pepper

For the recipe of carpaccio of loin, mixed salad and fruit with raspberry vinegar, collect the raspberries in a small bowl and cover them with vinegar; left to infuse while proceeding with the preparation. Clean the meat from excess fat, add salt, pepper and oil. Brown it in a casserole over high heat for 3-4 minutes, so as to toast it all over the surface. Add 1/2 glass of wine, place in an oven dish and bake at 110 ° C for 1 hour and 10 minutes. Take the loin out of the oven, cover it with aluminum foil and let it cool completely. Prepare a salad, mixing the mixture with the apricots and radishes in segments. Season with salt, raspberry vinegar and oil. Slice the loin in very thin slices (with a sharp knife or with the slicer). Distribute them on a serving plate and complete with the salad.

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