with tuna
Description
I really like the texture of this salad—it's very tender and light because all the ingredients are finely grated and the layers aren't pressed down with a spoon. As I mentioned earlier, tuna is ideal, but it can be replaced with sardines. I prepare the dish in a transparent salad bowl so that the layers are clearly visible.
Instructions
- 1
Step 1
1. I boiled the vegetables in advance, a day before preparing the salad, so they were already cooled; I peel the potatoes and carrots.
- 2
Step 2
2. I boil the eggs directly in cold water, then cool them down, peel them, and separate the yolks from the whites.
- 3
Step 3
3. To prepare the sauce, mix mayonnaise and olive oil in a bowl, whisk the mixture with a whisk, then transfer it to a storage bag.
- 4
Step 4
4. Drain the tuna, transfer it to a bowl and mash with a fork, then mix with 2 tablespoons of mayonnaise and ground black pepper. Spread the tuna as the bottom layer in a salad bowl, then drizzle a thin stream of mayonnaise over it.
- 5
Step 5
5. Grate the egg white using a fine grater, spread it over the fish, sprinkle with salt, and drizzle with mayonnaise.
- 6
Step 6
6. Grate the carrot finely and spread it over the eggs without pressing down, then drizzle with mayonnaise.
- 7
Step 7
7. I peel the onion, chop it very finely, pour boiling water over it, and let it sit for 5 minutes. Then I drain the water, squeeze the onion, place it into a salad bowl, and add a layer of mayonnaise.
- 8
Step 8
8. Grate the potatoes finely and layer them next. Season with salt and pepper, then drizzle with mayonnaise. Grate the egg yolk on a fine grater and sprinkle it over the top of the salad. Add a sprig of dill, and decorate with a flower made from a tomato.