I've been making 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 for serving another salad on the Internet. I liked the idea very much. 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, as an option, you can fill 5 prepared tartlets with it, and put the rest of the salad in the salad bowl. This time I did. In silicone molds, well-oiled, break the eggs, spoon to correct the yolk, so that it was in the middle. Put in a steamer and cook for 8 minutes.
- Meanwhile, put the tuna in a bowl, mashed with a fork, without liquid.
- Add the chopped onion.
- Part of the cucumber cut and prepare for decoration, then the rest of the trim and trim from the decoration finely cut. Add to the tuna and onion.
- The eggs are cooked-wait a few minutes-they will quickly cool down.
- Gently release from the molds, turning them over in the palm of your hand.
- With a sharp knife, cut out the middle, which are finely chopped and add to the salad along with the rice.
- Add mayonnaise. Stir. Fill egg tartlets with the resulting salad and garnish with prepared cucumbers and herbs if desired.
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