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Layered salad with tuna Japanese style

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Ingredients for 6 servings:

  • 1 can of tuna
  • 2 carrots
  • 2 onions
  • 4 eggs, hard-boiled
  • 150 g rice (basmati)
  • salt and pepper
  • mayonnaise
  • Chives for decoration
  • ½ tsp butter
  • Oil for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Pour twice the amount (about 300 ml) of cold water over the rice, add butter and a little salt, bring to a boil, and cook over low heat in a covered pan until the water is completely absorbed. Then let it cool. Meanwhile, peel and coarsely grate the carrots and onion, fry in oil until golden brown, and add a little salt. Mash the tuna with a fork. Chop the hard-boiled eggs. The salad is best served in a clear bowl. Layer the ingredients in the bowl in the following order: rice, onion and carrots, tuna, chopped eggs. Brush each layer with mayonnaise and repeat until all is used up. Sprinkle with chopped chives and refrigerate for a few hours.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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