Tuna cucumber egg salad

4 servings
25 min

How to make a salad with tuna, cucumber, egg? Prepare all the ingredients you need. Take large eggs for salad.

Remove the canned fish from the jar and shake off any residual liquid. If there are large bones and a ridge in the fish, which are usually found in large pieces of fish, remove them. With your hands or fork, divide the tuna into small pieces.

Wash the cucumber, dry and cut into small cubes. Choose cucumbers that are not lethargic, juicy.

Boil the eggs hard-boiled, cool, peel. Next, you can simply cut the eggs in small cubes, mix all the ingredients in a salad bowl, season with mayonnaise and mix. I suggest making a layered salad with a beautiful design. To do this, separate the proteins from the yolks. Finely chop the squirrels with a knife.

You can immediately grate the yolks on a fine grater in a separate dish. I prefer to rub the yolks straight onto the salad to keep them airy.

Lettuce can be formed in a salad bowl (transparent glass is best used to make all the layers visible). If you want to serve the salad in portions, then cremans, wide cups or serving salad bowls are suitable. I formed a salad on a plate with a cooking ring. Put the cucumbers in the first layer and flatten. Grease the cucumbers with mayonnaise.

Spread the canned tuna meat evenly on top and also brush with mayonnaise.

Distribute the crushed proteins in the next layer and rinse them with mayonnaise. Over the proteins, rub the last layer on a fine grater of yolk. The salad can be served immediately to the table or refrigerated for soaking for 1 hour.

If you do not plan to serve the salad immediately, then you need to gently tighten it with cling film, trying to ensure that the film does not sag and does not touch grated yolks (otherwise the entire layer of yolks will remain on the cling film). This will keep the salad from getting wrapped up as the yolks quickly dry and darken. Garnish the salad with cucumber circles and parsley sprigs before serving.