Usuba
Layered Tuna and Egg Salad
A classic multi-layered salad with a delicate texture. Each layer—tuna, potatoes, onions, egg white, cheese, and carrots—is separated with mayonnaise. The finishing touch: grated egg yolks sprinkled on top create the characteristic yellow color, reminiscent of mimosa flowers.
- Total
- 30 min
- Standard serving
- 128.2 g
Ingredients
Total 7
Instructions
- 1
Step 1
Prepare all ingredients: boiled eggs, potatoes, carrots, red onion, cheese, and canned tuna.
- 2
Step 2
Dice the onion into small cubes, pour boiling water over it and let it sit for 10 minutes. This will soften its bitterness.
- 3
Step 3
Arrange the tuna as the first layer on the bottom of a salad bowl or plate.
- 4
Step 4
Apply a grid of mayonnaise over the tuna.
- 5
Step 5
Grate the potatoes on a coarse grater, arrange as the second layer and apply a grid of mayonnaise again.
- 6
Step 6
Drain the liquid from the onion and arrange it as the third layer.
- 7
Step 7
Grate the whites of boiled eggs and arrange as the fourth layer, then apply a grid pattern of mayonnaise.
- 8
Step 8
Grate the cheese and arrange it as the fifth layer, cover with mayonnaise.
- 9
Step 9
Grate the carrots and arrange as the sixth layer, apply a mayonnaise grid on top.
- 10
Step 10
Grate the egg yolks and layer on top. Serve the salad chilled.
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