I've been cooking this salad for a very long time, but I started serving it in egg tartlets two years ago - as soon as I saw this option of serving another salad on the Internet. I really liked this idea. In these tartlets, you can serve any salad that includes eggs.
| Cook Time | 30 minutes |
| Servings |
Ingredients
- 1 piece Tuna (canned)
- 3 tablespoons Mayonnaise
- 0.5 glass Rice boiled
- 10 piece Egg
- 1 piece Cucumber
- 1/4 pieces Onion
- Greens
- Butter (for greasing molds)
Ingredients
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Instructions
- This amount of salad is enough to fill 10 egg tartlets, but, alternatively, you can fill 5 prepared tartlets with it, and put the rest of the salad in a salad bowl. This time I did. In silicone molds, well oiled, break the eggs, spoon the yolk so that it is in the middle. Put it in a steamer and cook for 8 minutes.
- Meanwhile, put the tuna in a bowl, mash with a fork without liquid.
- Add the chopped onion.
- Cut some cucumbers and prepare them for decoration, then cut the rest, and finely chop the trimmings from the decoration. Add to the tuna and onion.
- The eggs are cooked - wait a few minutes - they will cool down quickly.
- Carefully remove from the molds, turning them over in the palm of your hand.
- With a sharp knife, cut out the middle, which is finely chopped and add to the salad along with rice.
- Add mayonnaise. Mix it. Fill egg tartlets with the resulting salad and, if desired, decorate with prepared cucumbers and herbs.
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