A delicious salad, and you can prepare it in advance, which is very convenient!

Layered tuna salad can be made in a large shared dish or presented individually using a serving ring.

Ingredients:

2 boiled potatoes

200g canned tuna in its own juice

2 boiled eggs

1-2 pickled cucumbers

1 boiled carrot + 1 for decoration

1 onion

100g cheese

Mayonnaise, as needed

Greens for decoration

Capers for decoration

Step-by-step recipe

Step 1

Boil the carrot and potatoes until fully cooked (with skins on).Allow them to cool, then peel and grate them coarsely. Keep one carrot aside for decoration.

Boil the eggs until hard-boiled, then cool and peel them. Chop them into small cubes (or grate them).
Grate the pickled cucumbers coarsely and the cheese finely.

Remove the tuna from the can and mash it with a fork.Peel and finely chop the onion. Pour boiling water over the chopped onion (to remove bitterness), then drain after a few minutes.

Step 2

Arrange all the prepared ingredients in layers on a plate. The order should be: potatoes, tuna, eggs, pickled cucumbers, carrots. Spread mayonnaise over each layer. Sprinkle grated cheese on top and decorate as desired. Place the salad in the refrigerator to chill for at least 1 hour before serving.