It’s a family tradition that we all meet at my place after visiting the cemetery. First thing in the morning, I will get up and prepare something filling and delicious, for example pork loin in sauce. However, I decided that a colorful salad would also be useful – just like this one.
- 1 can of tuna in its own juice,
- 4 eggs,
- 2 onions,
- 3 carrots,
- 1 bunch of parsley,
- 170 ml of mayonnaise,
- salt, pepper, herbal pepper (to taste).
Peel the carrot and cook until soft. Cool. Grate on the coarse holes of a grater.
Boil the eggs hard. Place in a pot with lukewarm water and cook for 8-10 minutes from the moment the water boils. After cooking, cool the eggs in cold water and peel them. Separate the whites from the yolks. Cut the egg whites into cubes and chop the yolks.
Peel the onions and cut into cubes.
Drain the tuna from the brine and chop it (unless you are using already shredded tuna).
Chop the parsley.
Place a layer of tuna at the bottom of a large salad bowl (you can use a transparent one – the salad will look more attractive on the table). Then arrange the egg whites, onion, part of the parsley, egg yolks and carrots in layers. Add mayonnaise to subsequent layers of the salad and season with salt, pepper and herbal pepper. Sprinkle everything with the remaining parsley.
Put the salad in the fridge for at least an hour to let the flavors mingle.
Source: Terazgotuje.pl
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