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Boil hard-boiled eggs and leave to cool in cold water, then clean and cut into slices. Peel a squash, grate it and cut it into strips. The olives are cut into slices, the red onion is cleaned and the thin slices are also cut. Wash the salad and break it into pieces in a bowl. Add peppers, olives, onions and drained tuna.
For the vinaigrette, crush the garlic clove and mix with the oil, vinegar and lemon juice. Season to taste with salt and pepper. Thyme and parsley sprigs are washed, dried and then finely chopped. Add to the vinaigrette, then pour over the salad.
Garnish with egg slices and eat immediately with appetite, with white bread!
Click on the pictures for delicious details :)
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The sandwich, from its appearance until now
The history of the sandwich began in the 18th century in Europe, although there is a legend that the wise Jewish rabbi Hillel the Elder invented this dish after the Easter holidays, when he thought of wrapping a piece of lamb in a matzah cake. .
Since then, the ingredients have become more and more varied, and creativity has had its say in the evolution of recipes. The idea of using them between two or more slices of bread has been preserved to this day, but the fillings are now diverse and healthier, and the spices are indispensable. Here are some ingenious and healthy recipes to embed, in just a few minutes, a delicious sandwich:
Avocado is an ingredient that has gained popularity in recent years due to its rich content of healthy fats. We use it to prepare salads, main courses, but also full, healthy and delicious sandwiches.
- 1 avocado
- 4 slices of rye bread
- ½ red onion
- 1 cucumber
- Onion buds
- Salt and pepper to taste
- Optionally, fresh lemon juice
The avocado fruit can be thinly sliced or mashed in a container with salt, pepper and a little lemon juice. Onions and cucumbers will be cut into thin slices and placed on top of the avocado layer. Onion buds will be used for the top layer and covered with the second slice of bread. You can use the mentioned quantities to prepare two sandwiches.
Hot sandwiches with mushrooms and mozzarella
Hot sandwiches can successfully replace a meal, and if one of the ingredients is mozzarella, as in the case of these delicious sandwiches, your taste buds will be delighted.
- 2 cups fresh mushrooms
- ½ onion
- 1 clove of garlic
- 1 tablespoon olive oil
- 150 g of mozzarella
- 6 slices of bread
- Salt, pepper to taste
- Optionally, a little dried thyme
Finely chop the onion and garlic and fry them in olive oil in a pan. Add the mushrooms and let them brown, add salt, pepper and, if you want, thyme, to taste. Turn off the heat and add the mozzarella, then cover the pan with a lid and leave it for a few minutes, until the cheese melts. Fry the 6 slices of bread separately and place the filling on top of them. You can serve with an arugula salad or pickles.
Growing sandwiches with tone
The French often use croissant instead of bread, especially for breakfast or when making sandwiches. Its fluffy texture and butter in the composition make it a great choice for such a preparation.
- 1 fresh croissant with butter
- 1 retains little tone
- ½ avocado
- 1 lettuce leaf
- 3-4 slices of lemon
- 3-4 slices of tomato
- Cut olives
- Salt and pepper
Cut the croissant and grease it on the bottom with a paste obtained from half an avocado, in which you added salt and pepper. Add the salad, tomato slices, tuna, chopped olives and lemon slices, in that order. You can enjoy this sandwich as such or with a fresh salad.
Sandwich Club Sandwich
Prepared for the first time in New York, at Union Club, this sandwich is filling, very tasty and present in menus around the world.
- 3 slices of sliced bread
- Turkey or chicken meat, grilled or baked and chopped, about a cup
- 4 slices of bacon
- 1 red
- 2 slices of cheese the size of bread
The advantage of this sandwich is that you can prepare it with the leftovers from the last dinner, if you ate chicken or turkey. Cut the meat into small strips, slice the tomatoes and brown the bacon in the pan a little before assembling the sandwich. Because you will have 3 layers of bread, make sure that the ingredients will be well dosed between them, regardless of the order in which you arrange them. You can use the bread as such or you can toast it beforehand. To fix the sandwiches, you can use toothpicks. Eat them with pickles and cherry tomatoes and you will enjoy a hearty meal.
Sandwich with mozzarella, tomatoes and pesto
If you are a fan of Italian dishes, this sandwich is the easiest way to satisfy your cravings. It is a dish as fresh and light as it is satiating and refreshing on summer days.
- 3 slices of white bread
- 1 small packet of Bulgarian mozzarella
- 12 cherry tomatoes
- 3 tablespoons pesto sauce
Cut the mozzarella bulbs in half and place them on top of the slices toast in advance. Put everything in the preheated oven for 1-2 minutes, until the mozzarella melts. Add a teaspoon of pesto and enjoy the irresistible flavor of Italy.
Sandwich with cheese, pears, honey and nuts
If you are looking for more special tastes, you can be inspired by French desserts to create a super sandwich. In addition, you can keep the recipe to impress your guests with some sandwiches prepared with the same ingredients.
- 3 slices of black bread
- Spreadable cheese
- ½ Fresh pear, well cooked
- 3 teaspoons of honey
- A cup of crushed walnuts
Fry the slices of bread and let them reach room temperature. Spread the cream cheese with a table knife and cover with thin slices of pear. Add honey and crushed walnuts and enjoy the result.
If you are looking for a satisfying meatless alternative, this sandwich is perfect for you. The flavors of fresh vegetables combine perfectly with that of grilled cheese, and red peppercorns will give a special flavor to this quick and tasty dish.
- 2 slices of bread
- 2 slices of halloumi
- ½ red
- ½ red onion
- 2 lettuce leaves
- Red peppercorns
- 3 mushroom mushrooms
Heat electric grill and prepare the cheese and the 3 mushrooms. Fry the bread separately and then add over the first slice of salad, sliced onion and sliced tomatoes, halloumi and mushrooms. Season with red peppercorns and place the second slice of bread on top. Good appetite!
Sandwich with avocado and poached egg
The avocado-egg combination is a popular one, due to its special flavor and consistency. The bread chosen for this sandwich is also very important, so we suggest one of the rye flour, with added seeds.
- 2 slices of rye bread with seeds
- 1 avocado mic
- A few fresh spinach leaves
- 1 or
- Salt, pepper and oregano to taste
Pass the avocado with a fork and add salt and pepper to taste. In parallel, prepare the egg laid according to the classic technique: boil water in a small saucepan, use the whisk to create a vortex in the middle of it, add the egg and let it boil until the egg whites are completely removed, remove with a whisk and put it on a plate. Spread the avocado paste on a slice of bread, add the egg and sprinkle a little oregano on top. Sprinkle with spinach leaves and cover with the second slice of bread. Nothing is simpler and more delicious!
Sandwich with hummus and beets
If you are looking for a reinterpretation of hummus, you should know that beets can give it a special flavor. Seasoned with fresh vegetables and greens, this sandwich can become a perfect breakfast.
- 4 slices of black bread
- 60 g of humus
- A piece of 30 g of beets
- 1 fresh tomato
- 1 fresh cucumber
- 1 raw carrot
- Greens of your choice (you can use valerian, spinach leaves, stevia or other greens)
Boil the beets and pass it until it becomes creamy. Then mix it with the hummus, the color and flavors will blend perfectly. Spread the humus paste with beets on a slice of bread and then add thin slices of tomatoes and cucumbers and carrot sticks. Season with greens to taste and cover with the second slice of bread. Depending on the bread chosen, this sandwich can also be eaten by those allergic to gluten.
Club sandwich with salmon and cheese with noble mold
Keep the idea of a sandwich club with 3 slices of bread and plenty of filling and adapt it with more special ingredients, such as smoked salmon and white mold cheese.
- 3 slices of bread
- 3 lettuce leaves
- 1 cucumber
- A few slices of smoked salmon
- White mold cheese (brie, camembert, etc.)
On the first slice of bread you will spread a little cheese and you will add salad and cucumbers cut very thin, possibly with the help of the vegetable cleaner. Above the second slice you will spread the cheese again, and you will add the green vegetables, but also the smoked salmon. Season with freshly ground pepper to taste, cover the sandwich with the third slice and enjoy the result.
The advantage of sandwiches is not only that they are easily prepared, but also that they can be reinvented in very healthy variants and adapted according to tastes. You can always prepare them according to classic recipes or become creative, there are no rules when preparing sandwiches. In addition, in this way you can use the food left over from the previous day, thus avoiding waste.
Pasta salad with tuna
Each of us has moments when he is tired, or he doesn't feel like cooking, or he announces unexpected guests… and yet he has to put something on the table. For such moments I always have some help in the pantry.
Today I chose an Italian salad variant, because it is no longer a secret that I love Italian cuisine and the passion with which the people there cook for their families.
My help also came from SuperMercato.ro and I admit that they pleasantly surprised me. We already know that often the imported products that can be found on the shelves of our stores differ a little from those found in other countries. SuperMercato.ro is an online store with products imported directly from Italy. It is a family business that aims to bring Italian quality to the tables of those in Romania. You will find there both products you know - Barilla or Mr. Proper (Mastro Lindo) - as well as products that are not found on the Romanian market (Fiorillo, Perlana, Viakal, Smac).
Pasta salad with tuna and artichokes it is delicious and fast. I also tried to give it a fresh note by filling it with a little valerian, lemon and hot pepper.
Ingredients 4 people:
- 1/2 red hot pepper (optional)
- 1-2 tablespoons olive oil
Method of preparation:
Wholemeal pasta, regardless of shape, is boiled according to the instructions on the package. The time must be respected, because there is a risk that a longer boiling will lead to the destruction of the pasta shape.
While the pasta is boiling, prepare the rest of the ingredients.
The artichokes in oil are cut into strips and the tuna is taken out of the can and cut into pieces.
Valerian is washed under running water, drained well and drained, so that there are no traces of water.
Strain the pasta into a large sieve and mix gently to avoid sticking, but also for a quick cooling.
Once we have the pasta cooked, the salad is made very quickly. The assembly can be done in a large bowl or in individual bowls. Either way, the method is the same.
Place the wholemeal pasta, add the artichokes in oil and tuna. We can use tuna or artichoke oil, or we can use an olive oil that we like. Squeeze the lemon and add salt and pepper. Mix lightly and only then put valerian and on top a little red hot pepper, cut into thin slices.
We add the salad at the end to maintain its shape and freshness. It is actually the fresh element in this combination.
At the end we have a salad with Mediterranean notes, full and wonderful taste.
My kids were thrilled because I used two ingredients they loved, pasta and tuna.
I hope I have inspired you and I promise to come back with other life-saving solutions.
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Ingredients Tuna with Basque vinaigrette
1 can of tuna in water (200 gr)
1 medium onion (85 gr peeled)
1 green hot pepper (15 gr cleaned)
1/2 small red pepper, kapia (15 gr cleaned)
3 tablespoons lemon juice
1 tablespoon sherry vinegar (or cider)
5 tablespoons extra virgin olive oil
2 sugar sockets
Preparation Tuna with Basque vinaigrette
- Chop the onion into small cubes and sprinkle with a little salt. Peel and chop the equally small cubes and peppers, put them in a separate bowl and sprinkle with salt. Let it sit for 10 minutes.
- Drain the onion from the juice left (in a fist or in gauze for larger quantities).
- Add 2 tablespoons of lemon juice and 1/2 tablespoon of vinegar over the drained onion. Add 1 tablespoon of lemon juice and 1/2 tablespoon of vinegar over the peppers. Leave to soak for 15 minutes.
- Mix the onion with the peppers and add the oil and sugar. Mix well and leave for at least 30 minutes, ideally a few hours.
- Drain the tuna and place on a plate. Cover with the vinaigrette above. Leave to marinate until serving. Serve on small slices of bread / baguette.
TUNA with GREEN SALAD, GREEN ONION and SPINACH
Tuna is a food that deserves to be incorporated more often in our diet, due to the intake of valuable nutrients it brings to the body: selenium, phosphorus, vitamin B12, vitamin B6, vitamin B3, iron, copper, magnesium and protein.
We must not forget that fish is an excellent source of Omega-3, essential fatty acids associated with control inflammation, improvement cognitive functions and reducing the risk of cardiovascular diseases.
Tuna is low in vitamins A and C, but they can be taken from other ingredients, such as vegetables or greens - lettuce, spinach, carrots, bell peppers, tomatoes.
Tone consumption was associated with improving heart health, lowering levels blood pressure and cholesterol, stimulation growth and development, increased hemoglobin, weight loss, stimulation immunity, the growth energy, prevention cancer.
This type of fish can protect us from macular degeneration caused by age, diseases kidney and many other diseases, thanks to its anti-inflammatory properties.
Tuna salad with greens
Tuna salad with spinach - recipe
• 1 can of shredded tuna
• 5 spinach leaves
• 5 lettuce leaves
• 2 sprigs of green onion
• 1 red bell pepper
• parsley, dill, salt, to taste
Wash the spinach and lettuce, leaf by leaf. Break them into small pieces and place them in a bowl. Wash the green onions, parsley, dill and bell peppers, finely chop them and add them to the other greens.
Tuna with green onions, lettuce, spinach
Unwrap the canned tuna and add it to the salad. Sprinkle with a pinch of salt and mix gently, without crushing the fish or greens.
Tuna salad can be served for lunch or dinner.
1. Organic Facts, 13 Amazing Benefits Of Tuna Fish: https://www.organicfacts.net/health-benefits/animal-product/tuna-fish.html
2. Eat This Much, Tuna salad: https://www.eatthismuch.com/food/view/tuna-salad,3378/
3. SF Gate, What Are the Health Benefits of a Tuna Salad Sandwich? https://www.eatthismuch.com/food/view/tuna-salad,3378/
* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.
3 spring salads. Welcome fresh greens
Peas, spinach, green onions, lettuce, radishes, parsley and other seasonal greens can make their way into plates, fasting menus or lean meats for a light meal. The fastest way you can prepare them all is a salad.
Welcome spring and all the delights that the season brings. In the markets you can find more and more greens, so it's a shame not to take advantage of them. Combine them in salads to satisfy your hunger at any time of the day. We come with 3 spring recipes delicious found on the site Bon Appetit.
Salad with peas, radishes and feta
A compliment to fresh spring vegetables, this salad guarantees both vitamins and minerals packaged for a tasty lunch.
- 2 teaspoons cumin seeds
- 2 teaspoons fresh lime juice
- 2 teaspoons honey
- 60ml olive oil
- 3 tablespoons fresh, chopped dill
- 450g green peas (fresh or frozen) boiled and drained
- 1 bunch of radishes, sliced
- 150g crushed feta
- salt and pepper
Fry the cumin seeds for 2 minutes in a hot pan and then grind them finely. Mix them with lime juice, oil and honey, add dill, salt and pepper. Leave the dressing in the fridge until you prepare the vegetables.
Boil the peas in salted water (5 minutes if fresh or 2 minutes if frozen). Rinse under a stream of cold water and drain well.
Mix the peas with the sliced radishes and the feta in a bowl. Add the dressing and season with salt and pepper to taste.
Salad with beans, tuna and radicchio
A colorful salad, perfect for weekend lunch or dinner during the week.
- 1 bunch small parsley, finely chopped
- 120ml olive oil
- 3 tablespoons fresh lemon juice
- ½ tablespoon of wine vinegar
- 1 clove crushed garlic
- salt and pepper
- 1 piece radicchio (average)
- 600g white canned beans, drained and pancake
- 2 sliced celery stalks
- 1 preserves tone
- salt and pepper
- parsley leaves for decoration
Mix all the ingredients for the vinaigrette in a food processor until smooth and season with salt and pepper.
Break the radicchio leaves into large pieces, put them in a bowl with the beans and celery and mix them with the vinaigrette. Add more salt and pepper if needed.
Add pieces of tuna on top and decorate with parsley leaves.
Salad with chicken, radishes and cucumbers
A mixture of textures and color, dressed in a dressing flavored with trachone.
- 1 bunch of finely chopped tarragon
- 1 bunch finely chopped parsley
- 4 tablespoons pine seeds
- 5 tablespoons fresh lemon juice
- 2 tablespoons finely chopped salad
- 6-8 tablespoons olive oil
- 2 grilled chicken breasts
- 300-400g mixture of spinach leaves, valerian, lettuce
- 1 radish connection
- 1 large thinly sliced cucumber
Chop the tarragon, parsley, 2 tablespoons pine nuts, 1 tablespoon lemon juice and the salads in a food processor until they become a paste. Gradually add 3 tablespoons of olive oil. Season with salt and pepper and add enough oil to get a sauce similar to Pesto sauce.
Stop 2 tablespoons of chopped tarragon and mix them with 4 tablespoons of lemon juice, 3 tablespoons of oil, salt and pepper to prepare a dressing.
Mix the greens, radish and cucumber slices in a bowl with the prepared dressing and season with salt and pepper.
Divide the salad into 4-6 plates, place cubes / thin strips of grilled chicken on top and sprinkle the sauce with trachone and 2 tablespoons of pine nuts. Serve with toast.
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