Tuna salad canned cheese and egg

2 servings
1 hour

How to make a salad with canned tuna, cheese and egg? Prepare the necessary ingredients for this. Cheese can be chosen to your liking. The amount and proportions of ingredients can be slightly changed to your liking. Boil the eggs in advance. To do this, place them in hot water and cook for 7-8 minutes. Then drain the hot water and cool the eggs in cold water.

Rinse the champignons thoroughly in running water against contamination. Dry them slightly from moisture. Then finely chop the mushrooms. Pour some vegetable oil into a hot pan and fry the prepared mushrooms for 5-7 minutes. Salt a little. During frying, a little juice will appear from the mushrooms, but it will have time to evaporate. Mushrooms will decrease in size. Place the finished fried mushrooms on a plate and leave to cool.

Peel the onions and carrots. Finely chop the onions and grate the carrots over a coarse grater. To prevent the mucous eye from irritating when cutting onions, rinse the onion and knife with cold water. After the mushrooms, fry the onions and carrots in the same pan. It will take about 5 minutes to toast. During this time, vegetables will become softer. Remove the frying pan with the toast from the heat.

Cool the mushrooms and toast completely. And so that they are not unnecessarily fatty, vegetables with mushrooms can be laid out on napkins or paper towels - so that oil is absorbed. Peel the eggs from the shell. They must also be completely cooled.

We will cook the salad in layers in the serving ring. The sequence of layers does not matter much. Focus on your taste. Place the serving ring on a plate and put half the toast in the first layer. Try not to get a lot of oil, otherwise it will flow out of the salad. Rinse this layer and everyone else a little with mayonnaise.

Grate the eggs and lay out with the next layer. Press the layers a little so that they lie tighter and the finished salad does not fall apart.

Place a layer of fried mushrooms on the eggs. Drain the liquid from the canned tuna and mash it a little so that the mass becomes more uniform. Put the tuna in the next layer of lettuce.

Now lay out the remaining toast.

The last layer will be cheese grated. Remove the serving ring from the finished salad. Decorate the salad to your taste and serve to the table. Before serving, you can cool it a little. Enjoy your meal!