Fish Salad 'Mimosa'

Ingredients

• Canned tuna in its own juice 10 oz
• Rice 5 oz
• Carrot 10 oz
• Onion 5 oz
• Chicken Egg 5 pieces
• Mayonnaise 10 oz
• Herbs to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Rinse the rice and cook it according to the package instructions.

Step 3

Boil the carrots, unpeeled, until tender.

Step 4

Place the eggs in boiling water and cook for 13 minutes, then cool them under running water.

Step 5

Chop the onion into small cubes and pour boiling water over it.

Step 6

Flake the pink salmon with a fork; if the fish is a bit dry, add a little juice from the can.

Step 7

Grate the carrot using a fine grater.

Step 8

Separate the egg whites from the yolks and grate them separately using a fine grater.

Step 9

Mix all the ingredients, except the egg yolks, with a small amount of mayonnaise.

Step 10

Layer the salad in the following order: egg whites, pink salmon, onion, rice, carrot.

Step 11

Sprinkle the salad with egg yolks on top.

Step 12

Garnish the "Mimosa" with herbs of your choice and let it sit in the refrigerator to stabilize. Serve it at the festive table.