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Tuna salad and toast

Tuna salad and toast


  • 1 red
  • 2 cucumbers
  • green olives
  • 1conserve tuna pieces in oil
  • 1 or boiled
  • toast
  • garlic
  • basil
  • salt

Servings: 1

Preparation time: less than 15 minutes

RECIPE PREPARATION Salad with tuna and toast:

Grease the slices of bread with garlic. Cut the cucumbers and tomatoes into slices and salt to taste. Drain the tuna from the oil and arrange it on the plate to everyone's liking. Good appetite !


Tunisian salad fried with tuna

Preheat the oven to maximum intensity. Put onions, peppers and tomatoes in a pan and put them in the oven (if you do not use the tray with a Teflon bottom, place baking paper on the bottom). Remove the tomatoes as soon as their skin begins to crack and begins to soften very little. This will take about 15 minutes. When they cool, remove the skins from the tomatoes and cut them into pieces. Keep the peppers in the oven for another 15 minutes or until they become soft and their skins are brown. Peel a squash, grate it and cut it into small pieces. Remove the onions when they become soft. Baking onions will take 15-30 thousand more than in the case of peppers, depending on their size. When they are ready, wait for them to cool and cut them into pieces. In a salad bowl, arrange the tomatoes, onions, peppers, chopped tuna and eggs as ingeniously as possible, in a decorative manner. Garnish with capers, anchovies and even some black olives if you want. Pour the oil, lemon juice, salt, pepper and cumin over the salad.


Ingredients

Step 1

Tuna with corn and mayonnaise

Drain the liquid from the canned tuna and corn. Finely chop the onion and finely chop the parsley.

In a bowl, mix the butter until fluffy. Add salt, pepper and mayonnaise and mix well.

Add the tuna, corn, finely chopped onion and parsley over the butter and mix. Taste and add salt and pepper to taste. Transfer everything to a clean bowl.

Tuna with corn and mayonnaise is tastier if you leave it in the fridge for at least an hour before serving. Good appetite!


Friselle with tomatoes and tuna

Today it is eaten over because it is the Flowers so I prepared these delicious ones Friselle with tomatoes and tuna.
I used friselle, olive oil and green olives - the Italian ingredients in the gourmet box received from Terra e Sapori ️
It is a traditional Italian recipe from the Puglia region, it is extremely easy to prepare and it is very tasty.

Frisellas have a long history, they are not simple slices of toast, for their preparation using a technique of baking the dough twice. Here you can read the interesting story of friselles.
You can find more fish recipes on the site.

Friselle with Tomatoes and Tuna-Ingredients

  • 4 friselle (slices of toast)
  • green olives
  • olive oil
  • 250 g cherry tomatoes
  • tuna pieces in olive oil
  • salt
  • pepper
  • oregano
  • 1-2 cloves of garlic
  • fresh basil

Preparation of bruschetta with tuna and cherry tomatoes

1. Rub the friselles on top with the garlic clove and then moisten them with water (I chose to moisten them with the juice left by the tomatoes)
2. In a bowl put the diced tomatoes or halves if you use cherry tomatoes, add salt, pepper, dried oregano, mix gently and leave for a few minutes until the tomatoes leave the juice and blend the flavors.

3. Then add the tuna pieces, mix lightly so that they do not crumble, then fill each crumb.
4. Sprinkle with a little olive oil and decorate with basil leaves.
5. These friselle with tomatoes and tuna are served with green olives.
Good appetite!!

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Roasting

As if the first burn was not enough, some toast the bread to make it black, generating more toxic substances, more free radicals, lowering the nutritional value even more but increasing the glycemic index. So, making toast more toxic and dangerous for those who want to lose weight. Roll over the doll, there are also products that, along with frying, add oil (again free radicals), salt, other chemicals.

For convenience, restaurants use the grill instead of the hob or a special appliance (toaster) and burn the slices of bread far too much. I use a newer toaster from Heinner, which can better adjust the degree of frying, but which also has other functions (defrosting, etc.). Click here for the emag offer.

It's all about not producing extra burns. The golden color (the first line in the image above) is fine, but the shades of dark brown and black are to be avoided.

Comments

Toast & # 8212 7 comments

I'm not a maniac of bread, but in the country, with my grandparents, it's not too absent from the table. Would it be healthier to ferment with baking soda than with commercial yeast? I meet more and more often the information that the yeast used in bakery products tilts the balance towards the intestinal flora & # 8222rea & # 8221, leading to the appearance of candidiasis. Ideally, as you said, with lactic ferments, but without them would be a more & # 8222friendly & # 8221 baking soda alternative?

Baking soda does not ferment, it just swells, there are different things. & # 8222Fertilization & # 8221 involves some chemical transformations.

Do I understand that I'd rather eat unroasted white bread than toast?

I would understand that, since toast has more carcinogens.

I would also like to know which are the psychotropic substances from cereals meant to make you more docile and in what industrial quantities they should be eaten in order to have their effect.

What is the basis for the certainty that the 'well-known' Maillard reaction increases the risk of cancer? Studies define C3H5NO as a carcinogenic potential. How much toast should someone eat every day for the C3H5NO level to become worrisome?
Does that mean we can't eat any fried or baked food? Should everything be eaten raw?

Glycemic index:
White wheat flour bread = medium 71 +/-
Whole wheat bread = medium 50 +/-
Wholemeal toast = 45
So does the glycemic index increase or decrease if you eat toast?

Why are there no references at the end of the article, why is no reference to those studies through a simple link? & # 8222 There is no bibliography for articles because I don't like those who steal my work to know where and how to make my documentaries & # 8221 is an excuse that does nothing but reduce the credibility of any article. Nobody needs a bibliography, but when someone says X is carcinogenic, Y does that, and so on. he expects to read an argument as well.

How can any kind of article be taken into account if such alarming statements are not substantiated, moreover, they are made by a person who has no certified academic / professional training (and I do not mean only diplomas) in these domains? Being self-taught is something extraordinary, but not doing experiments on the health of others or for the sake of such a controversial money business.

& # 8222Information assault is huge nowadays and you can't claim that if you graduated from a certain faculty, with a certain specialization you can still have a say in an adjacent field. & # 8221 Cristian M.
They are not self-taught. , passionate about their JOB (not their hobby), they really have a say. This is also the reason why you say it well: before taking into account the advice of any self-taught person or his / her certainties, it is good to consult a professional (specialist doctor, pharmacist, whatever).

1. I will respond to the attack on the person first: at the & # 8222 profile & # 8221 faculties (whatever that profile is), these things are not taught. They are eventually studied separately and come from various interdisciplinary collaborations. I document myself on my own from the same sources as everyone else: books, courses (in 2014 my dear, the courses of major universities, including video, are accessible to everyone), articles by various authors, studies, newsletters of various large universities / laboratories. So I am not limited by a program or deadlines for exams but I allow myself to go to the information that interests me and that I consider useful. It's a different way of learning, hard to accept, I know. I do not get diplomas and certificates. I haven't been interested yet.

The consultation with the doctor is formally arranged, because, as you demonstrate (without signing the intervention or saying in what capacity you come to criticize me), there are too few to discuss the arguments. You ask me for proof, although they are accessible to you by a simple google search (for acrylamide they are already here on the site, but it is easier to draw hasty conclusions than to search).

I work for this information (time, money, energy), it is normal to protect my sources. Then, in addition to sources, I use something that seems unreal to some: reasoning. So I take the information, process it and come up with ideas. I know, hard to accept for some like you. Obviously, we can also talk about intuition. Confirmed after years and years. Even harder to accept that one & # 8222without specialized studiesâ & # x20AC; & # x2122; can have the ability to learn, reason and, blasphemy & # 8230 intuition.

& # 8222To controversial money business & # 8221 - I understand now - it 's envy. You imagine that I have become rich and you cannot bear the thought of your own failure in life. Well, I haven't gotten rich, so you can rest easy. On the contrary, most of my time is spent studying and promoting healthy living, not making money. If I wanted to make money, I would sell burnt flour, which is so dear to you.

2. Psychotropic substances (I have not addressed the subject of antinutrients and allergens, although there is much to say there). Here, already translated, to make it easier for you: http://www.alergicblog.ro/2009/12/creierul-tau-si-graul-i/

3. Acrylamide increases the risk of cancer (besides the fact that you can find them on your own, but pretend you don't know): ISBN 0-8493-1904-8, page 287. & # 8222A number of Maillard reaction products have been found to be mutagenic and carcinogenic (Lee and Shibamoto 2002).
Next, we leave it to Mrs. Marion Nestle to explain to you, maybe you will decrease your arrogance: http://www.foodpolitics.com/2010/01/the-latest-on-acrylamide/
And I'm not going to the & # 8222raw & # 8221- area where the boys come to you with really alarming arguments and at the limit of scientific evidence. They remain in the realm of information so common that the EU has come to put acrylamide on the watch list and to study the content of various foods. And this is just a substance, of course there are others, less researched.

4. You can eat what you want, you are free to do it, but, of course, you need strength to get out of denial. Being a matter of probability, you assume what risk (calculated or not) you want. How much toast you should eat to significantly increase your risk of cancer is difficult to calculate, but I repeat: everyone assumes what they do. If I can avoid a potentially carcinogenic food (or induce another disease), I do. Yes, I can eat, but there are exceptions.

If you had the common sense to follow other articles and recipes, you will notice that I eat cooked food, I also happen to eat toast, but I do not propose it as a healthy food, on the contrary, I expose it as what it is: nutritional waste and poison.

PS: you made an erroneous argument to the glycemic index, so you don't deserve an answer.

Yes, now you will complain of pity that I offended you and that I am & # 8222aggressive & # 8221. No, I just answered you in the same tone you came to me on the blog to insult me. And I answered you even though the insults come from the shelter of anonymity. I answered you, although your message denotes not only ignorance but also ill-will.


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Egg toast with parmesan and sesame

2 eggs, 4 slices of bread, 2 tablespoons grated Parmesan cheese, sesame seeds, salt and pepper.

Method of preparation:

In a bowl, break the eggs, add the grated Parmesan cheese, sesame seeds, salt and pepper to taste.

We beat them with a whisk until they combine.

We soak the slice of bread on both sides in parmesan egg and fry it in a hot pan with oil, until it gets a reddish crust.

When the slices are ready fried, we arrange them in a serving plate and decorate them with salad leaf, tomato slices and grated Parmesan cheese.


Mashed potato salad

I did it for the first time Mashed potato salad according to the instructions of my cousin. She usually prepares it with egg mayonnaise, but as some of us fast and consume something like this, we adapted the recipe with a Post mayonnaise . You can use it just as well Aquafaba mayonnaise which is also fasting.

We also present the recipe in Video format!

Let's see what ingredients we need for this salad.

Mashed potato salad - Ingredients

5-6 medium-sized potatoes
1 medium onion
1 lemon
1 canned shredded tone - SunFood
mayonnaise from an egg
(or boiled mayonnaise)
salt, pepper to taste

Mashed potato salad - Preparation

Peel the potatoes and wash them, then cut them into cubes. They are boiled in salted water. Onions are cleaned, washed and scraped.

Prepare fasting mayonnaise or egg mayonnaise (click on the names to see the recipes.)

The boiled potatoes drain from the water and we crush them as for the mashed potatoes, after which we leave them to cool a bit.

Add canned tuna to mashed potatoes and grated onion. Season with salt and pepper to taste, mix and add mayonnaise. Stir again until the mayonnaise is incorporated and add the squeezed juice of half a lemon (if you like it sour you can add the squeezed juice of the whole lemon, it seemed quite sour with half a lemon).

Another fasting mayonnaise would be Pufuleti Mayonnaise.

Mix and put the mashed potato salad in cold chopped tuna for at least 2-3 hours.
It can be served with fresh bread, with toast is the best in my opinion.

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3 tasty recipes with tuna

Canned tuna can be the ingredient that will cut your hunger and satisfy your cravings for lunch or dinner. If you are tired of the same version of lettuce with tuna pieces and lemon dressing, we come up with three recipes that are easy to prepare and much tastier.

Canned tuna should not be missing from your pantry. It can be very helpful when you need a drop of consistency for a healthy meal. You can use it in pasta recipes, sandwiches or spring salads.

tuna pasta

With a little effort, your dinner today can be light and tasty. Capers and basil bring the flavors of Italian cuisine to your plate.

Ingredients (for 4 servings):

  • 250g pasta (shells)
  • 1 large red onion, chopped
  • & frac12 connection fresh basil, finely chopped
  • 2 tablespoons capers
  • 2 tablespoons olive oil
  • 2 teaspoons grated lemon peel
  • & frac12 teaspoon salt
  • & frac14 teaspoon pepper
  • 300g canned tuna (in its own juice)

Boil the pasta (without salt and oil). Drain them well, keeping two tablespoons of the water in which they boiled.

Mix the pasta with the rest of the ingredients and the preserved liquid, season with salt and pepper and serve hot.

Mexican tuna sandwich

A fresh, easy to make snack that can be eaten with wholemeal flour buns, in tortillas or on slices of toast. Tomatoes, corinadr, hot peppers and lime juice are part of Mexican cuisine. If you don't like the spicy taste, you can give up hot peppers.

Ingredients (for 2 servings):

  • 180g canned tuna (in its own juice)
  • 100g chopped tomatoes (without seeds and juice)
  • a few strands of finely chopped coriander
  • 3 tablespoons lime juice
  • 1 red onion (small), finely chopped
  • 2 red hot peppers (cleaned of seeds) and finely chop
  • salt
  • 2 large buns cut horizontally

Drain the tuna well and break it into small pieces. Add the tomatoes, lime juice, chilli pepper and onion. Stir, add salt and refrigerate for 10 minutes.

Divide the mixture into two buns and decorate with a lettuce leaf.

Tuna and green bean salad

A consistent, slightly spicy salad good to taste both as an appetizer and as a main course.

Ingredients (for 4 servings):

  • 250g green bean pods
  • 2 medium salads (or 2 small red onions), finely chopped
  • 2 hot peppers (chili) baked, cleaned of seeds and finely chopped
  • 200g boiled chickpeas (canned)
  • 1 clove finely chopped garlic
  • 3 tablespoons mayonnaise
  • 2 tablespoons wine vinegar
  • 1 teaspoon paprika
  • salt
  • 250g canned tuna (in oil) drained and crushed
  • rocket for decoration
  • 40g race parmesan
  • 8 slices of bread

Boil the beans in salted water until slightly softened. Drain and rinse with cold water.

In a bowl, mix the boiled beans, chopped salads, hot peppers, chickpeas and garlic. Prepare a dressing of mayonnaise, wine vinegar and paprika to add over vegetables, mixing well.

On the plates where you will serve the salad, place a bed of arugula at the base, divide the previously prepared mixture and place the tuna pieces on top.

Serve the salad with slices of bread sprinkled with grated Parmesan and heated in the oven for 2 minutes.

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Ingredients

Step 1

Tuna and avocado salad

We start with eggs, which we boil in salted water. From the moment the water starts to boil, let the eggs boil for 15 minutes, to make sure they are very well cooked. Then let them cool in cold water until we prepare the rest of the ingredients.

Drain the canned tuna very well. We clean the avocado and cut it into cubes. Peel a squash, grate it and squeeze the juice. Then we clean the eggs and cut them into cubes.

Mix all the ingredients, add Greek yogurt and lemon juice to taste.

It is a delicious salad, so easy to adapt to your tastes! You can also add diced boiled potatoes, boiled carrots or grated potatoes, peas, corn. Good appetite!

Tuna and avocado salad is & ldquoo fresh air & rdquo after the heavy holiday food. Even if it is a very consistent and filling salad, it is very healthy and perfect as breakfast, the package at the office or for lunch. Tuna salad with avocado can be served with toast, as a filling for an omelette, with croutons or crackers.

Avocado is very rich in essential acids, fiber, vitamin E, B vitamin complex and even twice as much potassium as bananas! Tuna is rich in the complex of B vitamins, Vitamin D, protein, phosphorus, potassium, magnesium and, most importantly, is very rich in healthy Omega-3 and Omega-6 fats. And the egg? It is rich in protein and an ingredient that goes great in this salad!