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Salad with noodles, tuna and mango

Salad with noodles, tuna and mango

I wanted a salad, but more consistent. I searched among the recipes. And I didn't find anything as I dreamed in my hunger, so I took an idea from here, one from there and with a little imagination this salad turned out. But the personal contribution I am really proud of is the dressing room, which I have made several times since I first made it, because it is very good. I used it in other salads and with boiled potatoes in shell. It's very good, especially if you're a fan of garlic and ginger! (praise your mouth!)

for salad:

  • 125 grams of Chinese noodles
  • a smaller salad
  • a Coptic mango
  • or preserves tone
  • a red onion
  • seedless green and black olives
  • fresh mint leaves
  • fresh basil leaves


  • 5 tablespoons olive oil
  • a tablespoon and a half of soy sauce
  • 5 smaller cloves of garlic
  • a piece of fresh ginger the size of a walnut kernel
  • 4 teaspoons chili sauce
  • the juice of half a lemon

Servings: 2

Preparation time: less than 15 minutes

RECIPE PREPARATION Salad with noodles, tuna and mango:

Step 1: Put the noodles in a bowl and pour hot water over them. Let it soak for 5 minutes (or as it says on the package), then drain the water and leave to cool. Wash vegetables and herbs. The salad is broken into pieces, the mango is cut into strips, the onion is cut into pieces, and the fresh leaves are cut, but not very finely. Mix all in a bowl.

Step 2: Put the oil, the soy sauce, the garlic cloves cut in 4, the piece of ginger cut into smaller pieces and the chili sauce in the food processor. Mix well until it becomes a creamy sauce. I put half of the dressing over the boiled and cooled noodles and mixed well.

Step 3: I placed on a plate a layer of noodles, one of salad, one of canned tuna (half a serving of canned). On top I put the rest of the sauce and decorated with halves of green olives filled with pepper, black olives, basil leaves. Good appetite!

Tips sites


Ginger - aphrodisiac spice. The spicy aroma intensifies the blood circulation to the extremities, which makes it the ideal spice for a dinner for two.

Tuna and lentil salad

1. Drain 2 tablespoons of canned olive oil and add them to the olive oil and lemon or lime juice in a large bowl. Mix them.

2. Add the onion, garlic, cumin and then the lentils, stirring gently. Cover and leave for 30 minutes for the flavors to blend.

3. Add the chopped tomatoes, tuna and chopped parsley. Mix and garnish with parsley leaves.

4. Serve this tuna and lentil salad with crispy bread, if you prefer.

200g canned tuna pieces in olive oil, good quality
3 tablespoons olive oil
2 tablespoons lemon or lime juice
1 red onion, cleaned and cut thin
1 clove of garlic, cleaned and ground
1/2 teaspoon of cumin ground or fried cumin seeds
410g canned lentils, washed and dried
2 tomatoes in broth, cut thinly
4 tablespoons chopped parsley
salt and freshly ground black pepper

How to Make Tuna and Avocado Salad & # 8211 Best Tips & Tricks

1. What we put in the tuna salad

I wanted it to be a healthy, fresh and simple food, so I made this tuna salad with avocado, chopped vegetables, a little lemon juice and olive oil. But there are many other ingredients that would go well in this avocado and tuna salad and here are some of my favorites:

I must mention here that if you add the above ingredients, there will no longer be a Keto, Paleo, Whole30, or gluten-free recipe.

Now let's move on and see how you can adapt this tuna and avocado salad recipe to your tastes.

2. How to adapt the salad to your tastes

If you do not follow a specific diet, you can add any of the ingredients mentioned above. In addition, you can use any of your favorite vegetables and the dressing you like best. I recommend you try the dressing I used in this pasta salad. I'm sure you'll like it.

And here are some vegetables that would go well in this avocado and tuna salad (other than the ones I used):

  • Varza Kale
  • Cut carrots
  • Cabbage
  • arugula
  • Cauliflower
  • Sweet potatoes
  • Radish
  • Broccoli
  • Beet

In addition to these vegetables, you can also add the fruits you like:

  • Strawberries
  • Grapes
  • Mango
  • Dried apricots
  • Pomegranate
  • apples
  • tangerines

You can also add shrimp or crispy bacon to make it even more nutritious.

3. How to make meal-planning with avocado and tuna salad

Aside from being Keto, Paleo and Whole30, this avocado and tuna salad is also perfect for meal-planning. And the best solution to keep salad for meal planning is in an airtight jar.

Start by adding the liquids (lemon juice and oil), avocado and then the rest of the ingredients. Make sure the lettuce leaves are the last ones you put in the jar.

In this way, the avocado will stay fresh and green because it is covered in lemon juice, and the salad leaves remain crispy and fresh because it does not come into contact with liquids.

And when you want to serve the salad, shake the jar and serve it directly from it, or you can pour it into a bowl.

It should be mentioned that the salad lasts in the refrigerator for a maximum of 3 days, although I am sure you will eat it much earlier.

I know many of you are wondering if I can freeze tuna and avocado salad, so I'll answer that question right away.

4. Can tuna and avocado salad be frozen?

You can freeze avocado salad and tuna as long as it does not contain mayonnaise, dressing or fresh vegetables. The mayonnaise can be cut and the vegetables will soften.

Therefore, you can freeze it only if it is very simple and contains ingredients such as tuna, corn, beans, pasta and cabbage. But otherwise, it's not a good idea.

And even if this avocado and tuna salad does not contain mayonnaise, I still do not recommend freezing it because it is not needed. As I said, it only takes 15 minutes to make it and you can keep it in the fridge for up to 3 days.

Moreover, it would lose all the freshness and flavor that make it the best tuna and avocado salad.

And now let's move on to the last piece of advice for today.

5. What can you choose

Canned tuna is one of the fastest forms of protein. It is ready prepared so it is very easy to use in a healthy food or snack.

In addition, it is an important source of Omega 3 fatty acids especially DHA and EPA, which reduce inflammation and help prevent heart disease.

But not all types of canned tuna are the same. I recommend you choose one that contains wild tuna and not farmed. That's because farmed tuna doesn't have as many nutrients and is usually treated with antibiotics to prevent infections or disease.

Also, check if the canning has the MSC certificate for sustainable fishing. This means that the canning company respects sustainable fishing practices that ensure that we will have tuna for future generations.

Last but not least, check the ingredients list carefully. Always choose cans that contain only tuna, oil / spring water, salt and spices. That should be EVERYTHING! No hard-to-read additives or ingredients.

If you are on a low fat diet, then tuna in spring water is the best choice. I usually prefer the one in olive oil, because I like its texture which is more tender than the tuna in water. I always drain the oil and sometimes I don't even put any more oil in the salad.

That was all for today. These were all the tricks you need to know to make this salad.

Now it's time to get to work, then take a picture and post it on Instagram using the @theblondelish tag, so I can see how it turned out for you.

And if you liked this video recipe and want to see others like it, please subscribe to my YouTube channel.

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1. For the dressing: Mix the oil, wine and sugar in a bowl.

2. Peel and finely chop the red onion. Add it to the dressing. Cut the endive in half and cut each piece into thin slices. Add it over the onion.

3. Cut the mango on each side of the stone. Cut the pieces into thin slices, removing the peel. Put the cut fruit in the bowl, next to the bacon, broken into pieces and chopped mint leaves. Mix everything.

4. In another bowl, place the watercress leaves, then place the salad over. Serve with hot bread, if you like.

1 small red onion
1 andiva
1 mango, copt
40 g smoked bacon
12 mint leaves, fresh
100 g watercress
For dressing:
4 tablespoons olive oil
1 1/2 tablespoons white wine
a teaspoon of sugar