Tuna salad under a fur coat. Canned tuna under fur coat

Prepare all products according to the list. Boil carrots, onions, and chicken eggs in advance.

Immediately prepare the dressing, put sour cream in a bowl, add mustard, salt and pepper - mix everything thoroughly.

Prepare the salad pan. Place the first layer of tuna in its own juice.

Rinse and dry the green onions, chop finely and place in the next layer on top of the tuna.

Hard-boil chicken eggs, cool and peel. Separate the whites from the yolks. Grate the whites on a fine grater and place in the next layer.

Peel the boiled carrots and grate with fine chips. Place carrots in the next layer, add salt and pepper.

Spread a layer of carrots with sour cream and mustard sauce.

Grate the beets on a fine grater, place on top of the carrots, also add salt and grease with sour cream.

The final layer is chicken yolks, chop them finely and place on top of the beets. Soak the salad for several hours and serve the tuna under a fur coat to the table.

Bon appetit!

I decided to experiment. I wanted salad, I chose to make herring under a fur coat, but the most important thing - herring - was not there. And I didn’t want to bother with rather salty fish. But in the refrigerator I found a can of canned tuna, which went to be the main one in my salad.
So. Boils jacket potatoes, medium carrots, a couple of eggs, and beets. We prepare onions, a can of tuna, mayonnaise, you can add salt to taste, but I didn’t use salt.

We peel potatoes, carrots, beets, eggs. Next, grate everything and lay it in layers. First I put in the potatoes, lightly mayonnaised them, then grated the carrots and topped with a little chopped onion.

Having softened these layers with mayonnaise, I laid out half of the grated beets. Thus, the taste of the salad will be unusual and juicy. Next, I placed tuna on the beets, which had previously been mashed in a jar with a fork. I also poured the oil from the beam into the salad. Thus, the lower, rather dry layers will be saturated with oil and will be softer.

I covered the top of the tuna with a layer of onions. Next are the eggs. Separating the whites from the yolks, I grated the whites, crumbled them on top of the salad, and poured a small amount of mayonnaise on them. And the final layer of grated beets. There is also a little mayonnaise on top. All that remains is to crumble the yolks and put all this beauty in the refrigerator for complete readiness.

After a couple of hours you can already taste it. Due to the fact that tuna is quite nutritious, the salad turned out to be nourishing, mild in taste, the oil soaked the salad and gave it flavor. It’s best not to get carried away with mayonnaise when forming layers, since the tuna oil already nourishes the salad.

1. A minimum of ingredients will be needed to prepare this delicious salad. Instead of tuna, you can take any canned fish (sardine, saury, etc.). You need to boil and cool the potatoes, carrots and eggs in advance.

2. Place grated potatoes on a medium grater as the first layer. Distribute evenly over the entire surface.

3. Coat with mayonnaise. For more piquancy, you can add a little onion or green onions, but this is optional.

4. Lay out the second layer of canned food. Prepare the fish in advance: remove excess liquid, remove bones, if any.

5. Each layer must be coated with mayonnaise. Place the carrots on the fish, and the next layer is 2 eggs (leave 1 for the top). You can add more eggs (for example, 2 to the bottom layer and 2 to the top).

6. Now it’s the turn of processed cheese. Distribute it evenly and brush with mayonnaise again.

7. Cover everything with another layer of grated egg, grease with mayonnaise, and sprinkle the top with finely grated yolk. Now the salad needs to soak - put it in the refrigerator for at least 2 hours, and preferably overnight.

8. This salad can be prepared even for a holiday table. Decorate it as desired and serve on a beautiful platter.

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1. Wash the beets well. It is better to take 2 small beets, if large, then one, but small ones will cook faster. Place the beets in a saucepan, add water so that the beets are covered by 2 fingers of water.
2. Place the pan with the beets on the fire and bring to a boil, cook until tender. Place the cooked beets in a bowl of cold water for 20 minutes, then remove, peel and grate.
3. Separately, you need to boil the carrots and potatoes in their jackets: wash the potatoes and carrots and put them in a small saucepan, add water and put on fire, cook until tender.
4. When the potatoes and carrots are cooked, remove them from the hot water and put them in cold water, or you can cool them by placing them on a plate.
5. Then peel the potatoes and carrots and grate them separately on a medium grater (the carrots can be cut into small pieces if desired).
6. Eggs also need to be boiled: put in a small saucepan, add water, salt and put on the stove, after the water boils, cook for 6-7 minutes. Then remove the pan from the stove, drain the water and pour cold water over the eggs.
7. After this, peel and grate the eggs.
8. Peel the onion, wash and finely chop.
9. Open the can of tuna, divide the tuna into small pieces and put it in a salad bowl, in which we will form the salad.
10. Next, lightly coat the tuna with mayonnaise, place a layer of onions on top, then a layer of potatoes, coat the potatoes well with mayonnaise.
11. Place a layer of carrots behind the potatoes, and a layer of eggs behind the carrots, coat with mayonnaise.
12. Place a layer of beets on top of the eggs and coat with mayonnaise, the salad is ready.
The salad can be beautifully served to the table, using a culinary ring or some kind of bowl of the desired shape to form it: cover the bowl with a dish and carefully turn it over along with the dish, then the salad will lie on the dish in the form of a slide.

You can decorate the salad with fresh herbs.

Bon appetit and creativity in your kitchen!