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"Nisuaz" salad with tuna. A popular French salad that everyone has tried for sure. About the classic recipe is still arguing chefs around the world, and we, of course, also have their own version. How to cook a useful "Nuisaz" with tuna ? "Nisuaz" - one of the most popular dishes of Provencal cuisine. Its name was given in honor of the French city of Nice (French niçoise - from Nice), where it was first cooked by local chefs. According to another legend, one of the authors of the recipe for this salad was an American choreographer of Georgian origin George Balanchine. The basis of the classic "Nisuaz" - lettuce leaves, fresh tomatoes, boiled eggs, olives, anchovies and dressing based on olive oil. But like many popular dishes, today there are many variations of this salad: with boiled potatoes, green beans, onions, artichokes, salmon and other ingredients, which only the cooks have enough imagination. In our version of "Nisuaz...

Salad with mackerel. This recipe, of course, will appeal to fans of ketodites and lovers of low-carb dishes. In our salad not only contains a lot of omega-3 fatty acids, magnesium, potassium, phosphorus, iron and fiber, it is also very simple and quickly prepared and can easily replace the whole lunch or dinner. Ketosalat with mackerel. Low-carbohydrate salad with fillet of mackerel, green beans, avocado and eggs. COOKING TIME: 20 minutes NUMBER OF PORTS: 2 portions CALORIUM: 304 kcal I ngredients Fish (fillet of mackerel) 180 g Beans (hulled) 200 g Salad (mix) 120 g Eggs 2 pcs. Avocado 1 pc. Lemon ½ pcs. Oil (olive) 2 tbsp. Oil (vegetable) 1 tbsp. Mustard (Dijon) 1 tsp Pepper (black ground) to taste Salt to taste Cook hard-boiled eggs, chill and peel. Prepare fish fillets: make a few diagonal cuts on the skin, season with salt and pepper on both sides. Preheat the frying pan, add the vegetable oil and lay the fish skin down. Cook on medium heat until a ...