Tuna and Korean carrot salad

Just 30 minutes, and the salad for the festive table is ready! The salad is perfect for both a family dinner and a festive feast. It is prepared very simply and quickly. Instead of tuna, you can use any other fish. Carrots are better to use not very spicy, so that it does not interrupt the main taste of the salad, but this is my personal opinion, because everyone's tastes are different. Help yourself, I hope you like it!

Irisha

Recipe author

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Composition / ingredients

servings:

Canned tuna

200

Eggs (hard boiled)

Korean carrots

150

Hard cheese

100

Onion

Mayonnaise

100

Greenery

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 37 % 11 g

Fats 50 % 15 g

Carbohydrates 13 % 4 g

195 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 30 min

Step 1:
Ingredients
Step 2:
Drain the oil from the tuna, finely chop the onion, chop the greens if desired (I have several sprigs of parsley). Mix tuna, onion and herbs.
Step 3:
Cheese is grated on a fine grater, hard-boiled eggs are divided into yolks and whites, whites are also rubbed.
Step 4:
Lay out the ingredients in layers, lubricate each layer with mayonnaise. 1 layer - at the bottom of the salad bowl we spread egg white, a layer of mayonnaise.
Step 5:
2 layer - spread tuna with onions and herbs, a layer of mayonnaise.
Step 6:
3 layer - carrots in Korean, a layer of mayonnaise.
Step 7:
4 layer - grated hard cheese, a layer of mayonnaise.
Step 8:
5 layer - grated yolks. If desired, decorate with leaves of greenery. The salad is ready. Enjoy your meal!