Tender layered salad with tuna, eggs and mushrooms
Ingredients
- 3-4 eggs
- 150-200 g mushrooms, from the jar
- 200-250 g tuna, in its own juice
- Mayonnaise, to taste
- 1 bunch of parsley, small
- Cranberries, to taste
Utensils
- pan
- cutting board
- knife
- cutlery
- plate
- cake ring
Instructions
- Boil the eggs in a small saucepan for about 10 minutes.
- Rinse with cold water and allow to cool.
- Peel the eggs and cut into small cubes.
- Chop the mushrooms into small pieces as well.
- Juice from the can Drain with canned fish.
- Mash the tuna with a fork.
- Place a tart ring on a flat plate.
- Layer the ingredients in the following order: fish, mushrooms, eggs.
- Spread mayonnaise on each layer.
- Den Place the salad in the fridge for 1.5-2 hours to cool.
- Then carefully remove the ring.
- Rinse the parsley, shake dry and chop finely.
- Decorate the layered salad with chopped parsley and cranberries before serving.
