Description
This salad is easy to prepare, but extraordinarily tasty. Perfect as an appetizer to the main dish.
Ingredients
-
Soy sauce
2 Tbsp
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Tuna
130 g
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Trout
100 g
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Vegetable oil
2 Tbsp
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Vinegar
1 Tbsp
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Basil
1 handful
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Bow white
1 piece
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Green onions
1 coup
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Garlic
2 tooth
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Carrots
1 piece
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Chicken egg
4 piece
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Mayonnaise
2 Tbsp
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Mustard
1 tsp
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Salt
-
Pepper white
Cooking
Prepare the marinade: mix soy sauce"Kikkoman" with vegetable oil and vinegar.
Add a pinch of Basil, salt and pepper to taste, mix well.
Peel onion, cut into quarters, and each quarter cut into petals.
Then put the onions in the marinade, add squeezed through press the garlic and mix everything thoroughly. Put in the fridge for 1 hour.
The eggs boil hard boiled, peel and finely chop. Add chopped green onions and grated on a fine grater carrots.
Add pickled onions and mix everything.
From a can of tuna drained juice and put tuna in the salad, add mayonnaise and Dijon mustard, all mix well. The salad is ready.
The salad I put in square form, decorated it with sliced salted trout and sprinkle green onions. Put the salad in the fridge for 30 minutes, then remove the form, prepare the lettuce, sprinkle with sesame seeds and serve. Bon appetit!
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