Refreshing salad "Love the Sea" with tuna or shrimp (squid) and seaweed

Category: Vegetable and fruit dishes
Refreshing salad I love the sea with tuna or shrimps (squid) and seaweed

Ingredients

Can of seaweed 450 g
A can of tuna in its own juice (boiled shrimp or squid, salmon in its own juice) 100 g
Sweet red pepper 1 small
Quail eggs 6-8 pieces (one chicken)
Canned corn 4 tbsp. l.
Pitted green olives 10 pieces
Greens, lemon and mayonnaise for garnish Optional by eye

Cooking method

  • https://Mcooker-enn.tomathouse.com/fo...m/result-photo/385707.jpg... This salad has taken root in our family. Especially in winter or on the eve of summer, when the taste of "nitrate" greenhouse vegetables is already tired, and you want a light and fresh taste! :)
  • So, cooking is fast, easy and fun!
  • 1. Put the seaweed squeezed from the brine on the bottom of the salad bowl.
  • 2. Next comes a layer of tuna (without juice) or chopped boiled shrimp, and also well suited as a substitute for ingredients boiled or canned squid.
  • 3. Then add layers of diced red pepper and corn.
  • 4. Decorate with halved quail eggs, olives, lemon and herbs.
  • 5. Cut off a small corner from the bag of mayonnaise and decorate the top of the salad with mayonnaise through the small hole formed with a snake (Very little!)
  • Do not overdo it with olives, due to their acidity and pungency, they can prevail in the taste too much, and we strive for harmony.
  • Do not stir when serving!
  • I prefer to serve this salad in portions in order to preserve, so to speak, its presentation.
  • If you will be doing in one salad bowl, then I advise you to choose a flat shape so that it is easier to put on plates, keeping the layers.
  • p.s. The olives in the salad are perfectly substituted for a small amount of grated carrots and a green sour apple, but this option is more suitable, I think, for a salad with shrimps :)
  • A couple of rings of red onion in the form of decoration also did not interfere with anyone!

The dish is designed for

4 servings

Time for preparing:

10 minutes

Note

This salad was born in due time as a result of pure improvisation. Moreover, I am sure that such recipes are a dime a dozen ... I am publishing a recipe to remind you of such a wonderful and healthy product as seaweed.
When I was preparing this salad, I acutely felt the feeling of longing for the sea. And I really "love the sea", any, clean and raging, cold and warm, anything, just to be near !!!

irysikf
Thanks for the delicious salad! I also sooo love seaweed, and all the components of the salad. Special thanks for the comments on the amount of olives - it’s very hard for me to stop when I add the ingredients to my eye, and in this case I will definitely get a harmonious taste.
Rada-dms
irysikf, I am very glad that I liked the salad! Frankly, I like it even better with shrimp, and even tastier with crab sticks. But they are not very useful ..... By the way, it is also delicious without mayonnaise !!!;)
irysikf
Opensource projects, eh, and I love crab sticks and salads with them, but in light of their unhelpfulness I rarely buy. Do you taste boiled squid in salads? so I don’t feel them at all (but the canned ones taste for me), maybe they need to be marinated somehow before putting them in the salad?
Rada-dms
irysikf, I cook them like this: I cut them into the smallest strips, almost like a match, raw. Then I put it in a colander, and I dip this colander in boiling salted water for a minute.Then I pour it with lemon juice. Long chop, but a completely different taste !!!! Here, in a twisted form, I only perceive squids
irysikf
Spasibishche I am sure that I will also like this option, I will definitely try to make squids according to your technology
Rada-dms
irysikfhow to do it, write;)
irysikf
I will definitely unsubscribe, only I can say for sure that this will NOT be in the very near future, since we need to find squids (after all, they must be fresh, that is, raw?), And I cannot find time for this yet. But I will do it without fail - I promise it - I really like the salad only with its ingredients
irysikf
Taax, I bought squid, now I need to buy sea cabbage, otherwise I completely forgot what ingredients are needed in a salad, when I saw the squid True, I bought squid for a year in advance, do you think they should simply be frozen or cooked and then ready to freeze?

I read about squids and understand that I bought the wrong ones for the salad: cray :, I bought sliced ​​pieces, plump ones, snow-white (chilled) and not those that need to be cleaned and cut into rings I'll try to cook a little if they are rubber like about them write, then they will go to kaklets
Rada-dms
irysikf, I think, you just need to freeze. If the plump ones do not bother us and cut them in thickness, so that we can get straight straws-worms!
by the way, I have never made cutlets from them ... I'm waiting for the recipe !!;)
irysikf
ok, I bought more than two kilos, so you can cook a salad (if they don't turn out to be rubber) and crack a little (I'll definitely make them). So I will unsubscribe when I cook (I think I will cook tomorrow, I will unsubscribe on Thursday)
Rada-dms
Two kilos is cool !!! I will wait, I wanted some cutlets !! My husband will definitely like it !!
irysikf
Well, I am reporting on the cutlets. If there were good squids - the squid cutlets would be super-duper, they turned out to be very soft, plump and very juicy, they smelled just super, but the squid itself ruined everything - it had a bitter taste, and no matter how I tried to hammer it, nothing happened. As a result of these experiments on hammering the bitter taste, three cells were fried, almost four types are missing:
1. Just kaklets. Ingredients: minced squid a little more than 1 kg on a fine grill, ground, loaf crumb (about the 3rd part of squid), soaked in milk and thrown on a dushlag to drain excess milk, 1 large onion is ground into porridge with a blender or passed through a meat grinder , salt, ground black pepper. As a result, the minced meat turned out to be very tender, I took it straight into the pan with a spoon and laid it out and flattened it. Nothing stuck.
2. The composition is the same as in claim 1, but added finely chopped dill. It turned out fragrant. Dill is definitely suitable.
3. The composition is the same as in paragraph 1, but added grated hard cheese. It worked well too.
4. The composition is the same as in claim 1, but squeezed out a little lemon juice - as a result, it only emphasized the bitter taste even more.
In all cases, a caklet with sour cream came in handy, they were even more tender with it. I really liked it.

Conclusion: cutlets from squid are very, very good, but only from normal squid, and not from the unknown which I bought. Mine was not a carcass, but cut into large pieces, 10-15 centimeters, it was probably some kind of giant squid-bitter (from the word bitter).
By the way, I cut a piece thinly and cooked it (for a minute), poured it with lemon juice. I really liked the taste (if we discard the bitterness), the husband said that it looked like shrimp.
So you can safely try to cook such cells, but I will still find normal squids and prepare your salad and cutlets.
Rada-dms
Great, I'll do it in a week, I'll also report back :)
Rada-dms
And while you can make a salad with shrimps :)
irysikf
that's for sure, but something on the squid stuck
Rosetta
Thanks for the useful recipe, I think it will really "refresh".
Rada-dms
Rosetta, I am very glad that they paid attention to this recipe, I often do it with variations, especially in winter and spring. I look forward to your feedback if you can cook it! :)
IvaNova
I tried to make two portioned "towers" on one plate - with olives and with an apple. The turrets collapsed when the serving ring was removed - for portioned serving, you need to coat the layers of corn and pepper with mayonnaise, the rest of the layers hold well without a bunch.
Nevertheless, the salad is superb!
Fish - steamed pink salmon. Chicken egg, diced. Lemon free.
And I will say that I liked the version with an apple no less.
Thank you very much for the recipe! I take them to the permanent ones with gratitude
Rada-dms
IvaNova, Ira, here we also think that the salad is the most excellent! Thanks for the similarity of tastes! : a-kiss: When I first came up with it, I did not expect that it will become a weekly in our diet in winter. And you can come up with many variations, replacing seafood with fish and even, like you, a sour apple. And the pickled will go here, and the husband sometimes adds sauerkraut, so that, as he says, there would be nowhere to go to the body from the onset of vitamins.
And I often do it without mayonnaise, especially when sea cabbage comes across in oil.

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