Savory Swedish cake

Ingredients for 12 servings:

• 27 slices of toast
• 3 cans of tuna, in water
• 6 eggs, hard-boiled
• 1 large onion(s)
• 3 tbsp chili sauce
• 300 ml mayonnaise, light
• 500 g crab
• 1 bunch dill, fresh
• 1 cucumber(s)
• 1 organic lemon(s)
• salt and pepper
• Sugar
• some salad mayonnaise, for spreading

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Total time approx. 1 day 1 hour

Tuna and egg tart

For the filling, drain the tuna well and chop finely. Hard-boil the eggs. Finely chop 4 eggs and the onions and mix with the tuna. Mix the mayonnaise and chili sauce and stir into the tuna mixture. Season to taste with dill, salt, pepper, lemon juice, and a pinch of sugar. Cut the crust off the toast (evenly on all slices) and place 9 slices of toast on a flat plate (e.g., a cake plate). Spread half of the tuna mixture on top. Cover with another 9 slices of toast and spread the rest of the tuna mixture on top, always right up to the edges! Cover with the remaining 9 slices of toast. Spread a thin layer of mayonnaise on top and all around. Decorate with thin (!) slices of cucumber and generously scatter the crab on top. The lemon slices, dill stalks, and the two remaining eggs are for decoration; chopped, sliced, or quartered—depending on your creativity.