Japanese Style Layered Salad with Tuna
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- In the meantime, peel the carrots and onions and grate them coarsely, fry them until golden brown in the oil, add a little salt.
- Mash the tuna with a fork. Chop hard-boiled eggs.
- The salad is best served in a clear bowl. The ingredients are placed in layers in the bowl in the following order:
- Rice, onion and carrots, tuna, chopped eggs. Brush each layer with mayonnaise, repeat the process until everything is used up.
- Sprinkle the whole with chopped chives and put in the fridge for a few hours.
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