Eggplant and carrots cut into small cubes. I have fresh eggplant, the skin is not removed. Eggplant salt and leave for 10-15 minutes. Then heat some oil in a frying pan and fry first the carrot cubes (about 5 minutes), then add the diced eggplant. Cook, stirring until the vegetables are tender, another 5 minutes (much to fry is not necessary ) Carefully remove the vegetables from the pan, avoiding the excess oil.

We all have different carrots, eggplants and cucumbers, so take the proportions of approximately 1:1, i.e. equal amounts of all products except onions. Cut cucumber into small cubes as well and add to the carrots and eggplant. Season with salt to taste, add sweet pepper or freshly ground black and white.

Finely chop the onion and, if desired, scalded with boiling water, or as I like to marinate for several minutes in 1st. L. 5% vinegar mixed with 1H. L. sugar.

Tuna cut into small pieces. I have a piece of tuna of her own making, no weights, but think about 80g.

Mix the tuna pieces with onion.

Finely chop a sprig of fresh herbs to taste, I have parsley, mix with 1tbsp. L. mayonnaise. To fill vegetables - carrot, eggplant and cucumber.

In principle, it is possible to mix all the ingredients and serve, garnished as you will prompt the imagination.

And you can put the salad layers: a layer of tuna with onions, vegetables with mayonnaise, and tuna.