Ingredients

• 2 carrots
• 4 potatoes
• 6 eggs
• 2 cans of tuna in its own juice
• 1 small onion
• mayonnaise
• for garnish: parsley, chives or dill

Preparation

1. Scrub the carrots and potatoes with a sponge (do not peel), place in a pot, add salt, cover with water and cook for about 35 minutes. Drain, let cool, peel.
2. Meanwhile, hard-boil the eggs (about 10 minutes). Drain, peel, cut in half, and separate the whites from the yolks.
3. In a glass salad bowl arrange the drained tuna on the bottom, season with salt and pepper, add a few teaspoons of mayonnaise and spread it gently over the fish.
4. Sprinkle with finely chopped onion, season it with salt and pepper.
5. Add another layer - egg whites, grated on the coarse side of the grater.
6. Then add a layer of carrot - peeled and grated on the coarse side of the grater - followed by potatoes.
7. Spread a thick layer of mayonnaise and sprinkle with the yolks, grated on the grater - but this time on the fine side. Garnish with greens.