Japanese Style Layered Salad with Tuna

Summary

Ingredients

• 1 can tuna
• 2 carrot (s)
• 2 onions)
• 4 egg (s), hard-boiled
• 150 g rice (basmati)
• salt and pepper
• mayonnaise
• Chives to decorate
• 0.5 teaspoon ½ butter
• Oil for frying

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Instructions

1. Pour twice the amount (approx. 300 ml) of cold water over rice, add butter and a little salt, bring to the boil and cook over low heat in a closed saucepan until the water is completely absorbed. Then let it cool down.
2. In the meantime, peel the carrots and onions and grate them coarsely, fry them until golden brown in the oil, add a little salt.
3. Mash the tuna with a fork. Chop hard-boiled eggs.
4. The salad is best served in a clear bowl. The ingredients are placed in layers in the bowl in the following order:
5. Rice, onion and carrots, tuna, chopped eggs. Brush each layer with mayonnaise, repeat the process until everything is used up.
6. Sprinkle the whole with chopped chives and put in the fridge for a few hours.