Layered Tuna Salad
Source/Author: Anna
Potatoes, carrots and eggs can be cooked ahead of time.
Ingredients:
| • sugar | 1 tbsp |
| • salt | to taste |
| • eggs | 6 |
| • mayonnaise | to taste |
| • potatoes | 300 g |
| • apple cider vinegar | 2 tbsp |
| • freshly ground black pepper | to taste |
| • cans of tuna | 2 |
| • onions | 1-2 pcs |
| • carrots | 300 g |
| • hard cheese | 300 g |
| • boiled cold water | 100 ml |
| • fresh dill | to taste |
1. Boil and fully cook potatoes, carrots and eggs. Cool down.
2. Onion peel and finely chop.
Put the onion in a deep bowl; add 1 tbsp of sugar, 2 tbsp of vinegar, 100 g of cold water and salt to taste; mix and leave to marinate for 10-15 minutes.
3. Potatoes: peel and grate on a coarse grater.
4. Carrots: peel and grate on a coarse grater.
5. Hard cheese: grate on a fine grater.
6. Eggs: peel eggs. and separate into whites and yolks.
Whites grate on a coarse grater.
Yolks grate on a fine grater.
7. Canned fish: drain any excess liquid from the cans; put the tuna to a clean bowl and mash a little with a fork.
SALAD LAYERS:
1. Potatoes. Tamp down a little with a spoon. Salt, pepper and mayonnaise.
2. Tuna. Tamp down and mayonnaise.
3. Onion. Drain liquid and put the onion in the next layer. Mayonnaise.
4. Carrots. Tamp down. Salt, pepper and mayonnaise.
5. Cheese. Tamp down and mayonnaise.
6. Leave 2 tablespoons of yolks for decoration and put the rest of yolks in the next layer. Tamp down. Salt, pepper and mayonnaise.
7. Egg Whites. Tamp down. Salt, pepper and mayonnaise.
8. Fresh dill. Wash, leave some dill branches for decoration and finely cut the rest of dill.
Make a border of chopped dill around the edge of the lettuce. And in the center of the sprigs of dill and yolk lay flowers like a mimosa flower.
Refrigerate for 2 hours.
