Salad with tuna and Korean carrots

Name: Salad with tuna and Korean carrots
Total time: 30 min
Yield: 5
Ingredients: 200 g Tuna canned; 4 Eggs; 150 g Korean carrots; 100 g Hard cheese; 1 Bulb onions; 100 g Mayonnaise; to taste Greenery; to taste Salt

Just 30 minutes, and the salad for the holiday table is ready! The salad is perfect for both a family dinner and a holiday feast. It is prepared very simply and quickly. Instead of tuna, you can use any other fish. It is better to use carrots that are not very spicy, so that they do not interrupt the main taste of the salad, but this is my personal opinion, everyone has different tastes. Help yourself, I hope you like it!

150

26306

Ellie White

Author of the recipe

Calories

363Kcal

Protein

20gram

Fat

28gram

Carbs

7gram

*Nutritional value of 1 serving

Ingredients

Servings: 5

200g

4

150g

100g

1

100g

to taste

to taste

Step-by-step preparation

Cooking time: 30 mins

STEP 1
Ingredients
STEP 2
Drain the oil from the tuna, finely chop the onion, and chop the herbs if desired (I have several sprigs of parsley). Mix tuna, onion and herbs.
STEP 3
We grate the cheese on a fine grater, divide the hard-boiled eggs into yolks and whites, and also grate the whites.
STEP 4
We lay out the ingredients in layers, grease each layer with mayonnaise. 1st layer - put egg white and a layer of mayonnaise on the bottom of the salad bowl.
STEP 5
2nd layer - lay out tuna with onions and herbs, a layer of mayonnaise.
STEP 6
3rd layer - Korean carrots, layer of mayonnaise.
STEP 7
4th layer - grated hard cheese, layer of mayonnaise.
STEP 8
5th layer - grated yolks. If desired, decorate with green leaves. Salad ready. Bon appetit!