Description
This morning again got into the fridge and found a jar of tuna. So today I'm going to cook mashed potatoes with the stew, I thought, you need to stir up some salad under it. And that's what happened.
Ingredients
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Vegetable oil
2 Tbsp
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Soy sauce
2 Tbsp
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Vinegar
1 Tbsp
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Basil
1 handful
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Seasoning
1 handful
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Dill
-
Red onion
-
Green onions
-
Garlic
2 share
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Cheese
100 g
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Carrots
-
Chicken egg
3 piece
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Tuna
1 can
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Mayonnaise
2 Tbsp
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Salt
-
The mixture of peppers
Cooking
Starring: (the carrots refused to shoot photogenicness-)
First marinade: mix soy sauce with vegetable oil (I had only argan, was brought from Morocco, but I think a regular would also work) and vinegar. Add a pinch of Basil or oregano and Italian herbs. Slightly sprinkle with salt and pepper.
Cut onion into quarter rings and put in marinade. Squeezing a couple or more cloves of garlic and mix thoroughly. Put in the fridge for 1 hour. Possible, but not advise))
While we were preparing the marinade, we cooked the eggs (about 15 minutes). Let cool and finely chop.
Add finely chopped greens and carrots
Put marinated onion and garlic with the marinade
Mix thoroughly. Sprinkle with salt and pepper to taste.
From a can of tuna drained juice and add to the salad. Lay the mayonnaise and mix thoroughly. Put into the fridge for half an hour. Then put the portions in mugs, bowls or in a bowl. Sprinkle with grated cheese, decorate and voila - an easy and delicious appetizer for all occasions. Whereupon, as usual - All ANGEL!
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