Peel the carrots and cut them into small cubes (about 5x5 mm).
Cut cucumbers in the same way and mix with chopped dill.
Clean the eggs, divide them into whites and yolks: chop the whites finely, chop the yolks with a fork.
Grate cheese on a grater.
I made one portion with Parmesan, the second-with cheese (I liked both options).
Finely chop the onion.
Yalta onion will be perfect here, but you can take another red onion, as well as white, as long as it is juicy and sweet.
Drain the juice from the tuna.
For the sauce, mix mayonnaise with sour cream, freshly ground pepper mixture, a pinch of sugar and lemon juice.
Be sure to try the sauce and adjust the taste if necessary.
In glasses put layers: protein, sauce, tuna, cucumber with dill, cheese.
Then carrot, sauce, onion, sauce.
Put the salad in the refrigerator for 40-60 minutes.
Before serving, sprinkle the salad with crushed yolks.