Usuba
Layered Tuna, Rice and Egg Salad
A classic multi-layered salad with canned tuna, boiled rice, potatoes, and eggs. The layers are alternated with mayonnaise and left to soak in the refrigerator. Bright yellow yolks and white layers create a beautiful pattern when served.
- Total
- 60 min
- Standard serving
- 278 g
Ingredients
Total 7
Instructions
- 1
Step 1
Boil the rice, eggs and vegetables (potatoes and carrots). Cool them completely.
Open a can of tuna, drain some of the liquid, leaving a little for juiciness. Mash the fish with a fork.
Separate the egg whites from the yolks. Finely chop the red onion.
Grate the proteins, yolks, and cooled vegetables on a fine grater.
- 2
Step 2
Layer the ingredients on a plate in the following order:
- Rice
- Tuna with mayonnaise
- Egg whites with mayonnaise
- Carrot with mayonnaise
- Red onion
- Potato with mayonnaise
- Egg yolks
Apply mayonnaise in a thin layer to each layer, spreading it with a fork.
- 3
Step 3
Place the salad in the refrigerator for a few hours so that the layers are well soaked.
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