Traditional recipes

Tuna salad with peas

Tuna salad with peas

A salad that is made quickly and easily.

  • 1 jar 800 gr peas
  • 2 cans of tuna in water
  • 1 large onion
  • 4 tablespoons mayonnaise
  • salt
  • lemon juice (to taste)

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Tuna salad with peas:

Drain the peas.

Finely chop the onion.

Drain the tuna and put in a bowl and pass finely, then mix with peas, onions and mayonnaise. Add salt and lemon juice to taste.

Good appetite!!!

Tuna salad with green olives

I'm cooking and I'm waiting for you to come back for other salad recipes!

Good appetite
Did you like the recipe? Recommend it!


I don't like the tuna to crumble very much in salads, can I avoid this phenomenon in any way?

To avoid breaking the tuna, mix all the ingredients well first. Then add the tuna to the salad and mix gently.

Guys, you provided me with peace for dinner. )

I would still add a little olive oil, to slide better :)

This wonderful recipe! Tasty, good-looking, full, I really liked it. Thanks. Elena

You have nothing to do, Elena! I'm glad to hear you liked the salad so much. And if you added the fact that it is very quick to prepare, you would give it a perfect description :)

REALLY! I forgot to specify :)

Men, could I use tuna in my own juice instead of tuna in olive oil?

How not to. you can improvise without worries on this salad recipe (if you have other favorites, you don't necessarily have to use stuffed green olives either). There is a good chance that your tuna salad will look much better in olive oil.

Bean salad with tuna and corn

Bean salad with tuna, peppers and corn: a colorful salad, delicious and very easy to make. It can be an entree or a meal on fasting days when there is fish release. Written and video recipe.

Add vinegar or lemon juice over them. 1-2 tablespoons of vinegar or juice from half a lemon are enough, adjust the amount as you like.

Add a tablespoon of salt and a little pepper, the tuna I used already had salt.

Mix everything using two tablespoons. Now adjust the taste, if desired, with salt, pepper and vinegar or lemon juice.

I recommend using freshly ground pepper, the taste is tastier.

Our salad is ready. It is ideal to leave it in the cold for 10-20 minutes, this way the flavors become a little more friendly.

Advice from Gina Bradea

-You can add 2 peppers. green and yellow.

-I used small beans, but you can also use other types of beans: large beans, red beans or variegated.

-Beans can be used instead of beans.

-You can also add a handful of olives.

-Instead of tuna, you can use other canned fish in oil or your own juice: mackerel, sardines & hellips or even smoked fish cut into strips.

I prepare this salad many times and when I have guests and they are all absolutely conquered. I recommend filling the table with appetizers and in this way, not only will the table look splendid, but you will receive praise for the way you prepared everything.

I'll show you another picture, I put it on a white plate, so I can see the rainbow of vegetables better.

You can find the video recipe below, with a click on the picture.


For warm evenings, when we don't feel like approaching the stove, or for a tasty breakfast, a tuna salad dressed in lettuce leaves is all I want.

Considering the beautiful way of packaging, we can keep the idea for the moment when we want to impress our guests. If we do not have special toothpicks we can tie them with green onion leaves.


1 can Bonduelle with corn, peas and red peppers

large fruit & medium salad

To be served:

Wash each salad leaf well, under a stream of cold water. We wash 1 green onion and chop it, and we wash the cucumber, peel it and cut it into cubes as long as the width of the lettuce leaf.

Mix in a bowl the drained tuna oil with vegetables, chopped green onions, lemon juice, salt and pepper to taste.

Put 2 tablespoons of tuna composition with vegetables on the salad leaf, arrange the cucumber slices, then roll the salad leaves (be careful to break the hard ends of the leaves) and put them on slices of bread cut in half.

Prick with toothpicks for more stability, or catch the rolls with green onion leaves.

Tuna couscous salad

Tuna couscous salad is a salad suitable for people with diabetes. You have in the following everything you need to know to prepare a hearty lunch: the necessary ingredients, the preparation method and most importantly the nutritional values.

Number of servings: four.

Preparation time: 30 minutes.

Cooking time: 15 minutes.

Total time: 30 minutes.

Ingredients needed for tuna couscous salad:

  • two canned tuna fillets in their own juice of about 400 grams
  • 200 grams of couscous
  • a small teaspoon of salt
  • four tablespoons olive oil
  • a big carrot
  • 125 grams of peas
  • 10 & # 8211 12 seedless green olives
  • 6 & # 8211 7 cherry tomatoes
  • 6 & # 8211 7 large fresh basil leaves
  • salt and pepper to taste
  • a teaspoon of lemon juice
  • one & # 8211 two slices of fresh hot pepper / one small dried hot pepper.

How to prepare couscous salad with tuna:

  1. Prepare the couscous according to the instructions on the package. After the water is absorbed, add the olive oil, and with the fork mix the couscous until it separates, bean by bean and leave it to cool.
  2. Boil the peas for six minutes in boiling water with a teaspoon of salt, then drain the liquid and leave it to cool or use peas in a jar.
  3. Boil the carrot, cleaned and cut into quarters, about ten & # 8211 minutes. When it is still a little crispy, take it out of the water with a spatula and cool it under a stream of cold water.
  4. Cut the tomatoes into cubes.
  5. Wash the olives and dab them with absorbent kitchen paper to remove excess salt and oil, then cut them into suitable slices.
  6. Over the cold couscous add the tuna, well drained of liquid, cold peas, carrots, tomatoes, olives, lemon juice, finely chopped basil and season with salt, pepper and to taste with hot peppers. Mix everything until smooth. Serve on the spot or keep in the fridge until the next day.

Nutritional values ​​for one serving:

  • calories: 418 kcal
  • protein: 30 grams
  • carbohydrates: 40 grams
  • fat: 15 grams.

Try our recipe for: Milk with rice.

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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 slice it finely. 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 mouth of 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!

  • 480 g lentils (boiled)
  • 1 large tomato
  • 100 g tuna in oil
  • 100 g olives
  • 1 small onion (or one green)
  • 3-4 tablespoons olive oil
  • juice from a small lemon
  • salt pepper

I had two cans of lentils so I drained them well of the juice and added over them: finely chopped onion and diced tomatoes, olives, drained tuna oil, salt, pepper, lemon juice and olive oil.

I mixed lightly and decorated with lemon slices. Very simple and tasty. Good job and good appetite!

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Tuna with corn and mayonnaise

Tuna with corn and mayonnaise, a recipe that will get you out of the impasse every time you have nothing to eat at home or in those moments when friends knock on the door and you want to serve them with something very tasty that is super-super simple!

Tuna salad with corn is one of Luca's favorites, so I prepare it quite often. Canned tuna and corn are not missing from our house for this very reason. In less than 10 minutes we have the food ready!

This salad is suitable in any season, but in summer it seems the tastiest. Cold, taken out of the fridge, on toast or on a crunchy stick. It is absolutely delicious! And it goes perfectly with fresh cucumber sticks! Winter? Add pickled cucumbers, finely chopped, directly into the salad!

Tuna with corn and mayonnaise - Everything you need to know about the recipe


If you are tired of beef salad (olive), crab salad and other very traditional for our holiday meals, I suggest you vary the menu with a tricolor salad. It tastes good and looks very appetizing, so compliments from diners and questions like & # 8222How did you make this goodness? & # 8221 are guaranteed.

INGREDIENT (4 pers.): ESTIMATED TIME & # 8211 20 min

carrots & # 8211 800 gr
peas & # 8211 400 gr
corn & # 8211 400 gr
eggs & # 8211 4 pcs.
mayonnaise & # 8211 5-6 tbsp
mustard & # 8211 2 teaspoons
dill, salt, pepper

We boil the eggs. Peel the carrots, cut them into rounds and boil them in boiling water (the carrots should be of medium thickness).

We mix mayonnaise with mustard and chopped dill & # 8211 we will receive a fragrant and very beautiful cream.

Drain the peas and corn juice, do the same with the boiled carrots & # 8211 drain them from the water and let them cool. Put all these three basic ingredients in a bowl, add the mayonnaise cream, mix and serve on a plate with boiled eggs cut in four. Good appetite!


Peas are one of the healthiest legumes. Rich in vitamin A, vitamin B6, vitamin C, vitamin K, thiamine, phosphorus, peas contain nutrients necessary for the proper functioning of the body. Peas are also a rich source of fiber and protein, so they help improve digestion and provide a feeling of satiety.

Cheese is a food rich in vitamin B2, A, B12, E, sodium, phosphorus, selenium and has a low glycemic index. Due to its low saturated fat content, cheese helps lower cholesterol.

Greek yogurt contains less lactose than other dairy products. It is rich in vitamins, potassium, calcium and protein and has a low fat content. Consumed daily, it gives you a feeling of satiety, so it is recommended in diets.