Layered salad with tuna and potatoes
Description
Perfect for everyday meals. In addition to potatoes, I suggest adding Korean-style carrots and fresh cucumber to the salad. Choose whole tuna in its own juice. I really like recipes like this. Our salad can be dressed with mayonnaise or a lighter option—yogurt, sour cream with mustard and lemon juice. Serve the salad on its own or with side dishes. Garnish as desired and serve.
Instructions
- 1
Step 1
Prepare the ingredients. Boil the potatoes in advance.
- 2
Step 2
Prepare a salad plate or a cooking ring. Grate the potatoes on a medium grater and place them as the first layer in the salad.
- 3
Step 3
Spread a layer of potatoes with mayonnaise, and season each salad layer with salt and pepper to taste.
- 4
Step 4
Open the can of tuna and drain the juice, then mash the fish with a fork. Place the tuna on top of the potatoes.
- 5
Step 5
Spread the tuna with mayonnaise. Boil the chicken egg hard, peel it, and grate finely on a fine grater. Place it on top of the tuna. Also spread with mayonnaise.
- 6
Step 6
Cut the fresh cucumber into small cubes and place on top of the egg.
- 7
Step 7
The final layer is Korean-style carrot. Let the finished salad marinate for an hour, then serve.
- 8
Step 8
Serve at the table.