Holiday snack with tuna

The presented recipe for a salad with tuna, cucumber, and egg reveals the secret of the amazing transformation of a simple snack into a good dish, worthy of becoming a decoration of the feast.

Ingredients

• boiled carrots - 300 g;
• fresh mayonnaise;
• eggs - 4 pieces;
• onion feather;
• canned tuna - 200 g
• cucumbers - 2 pieces;
• cheese (any hard variety) - 300 g

Directions

1. Boil hard-boiled eggs, cool, free from the shell, and coarsely rub. In the same form, grind the finished and peeled carrots. Divide cucumbers into long thin plates, as on land.
2. Heat water in a small saucepan. Divide a piece of cheese into two parts, immerse it in boiling liquid, and immediately turn off the heat. Leave the product in a closed container for 20 minutes.
3. Remove part of the cheese from the pan, roll out a thin sheet, roll on a rolling pin, and place on a specially prepared bamboo napkin.
4. Spread ½ egg crumbs, spread over the entire surface of the cheese layer, stepping back a little from the edge close to us. Apply a mesh of mayonnaise to the composition, then place half of the grated carrots. Again, "paint" a mayonnaise picture.
5. Next, we turn to the fish warehouse. We have pieces of tuna (part () in the form of a rectangle, stacked on the products located near the free part of the cheese sheet. On top of the tuna put an onion feather, and a few cucumber slices.
6. Wrap the layer with the filling in the form of a roll, tightly pressing the layers with a bamboo napkin. In the same way, we use the second part of the prepared ingredients. Send food for an hour in the refrigerator, then cut diagonally into portions, and spread on a holiday dish.