So for this salad you will need:
¼ of medium onion;
1 medium potato;
1-2 medium carrots;
1 can of light tuna in water;
1 teaspoon of salt;
1 teaspoon of pepper;
1 tablespoon of parsley;
3 tablespoons of mayo; (light)
2 tablespoons of American cheese (shredded) (not necessary, maybe excluded from the recipe);
Carefully wash and boil potato and carrots. (Boil for 20 min or until cooked). Boil 1 egg. Take off the heat drain the water and let the ingredients cool.
Meanwhile, take the tuna, open and drain, put in a separate bowl, add 1 tablespoon of mayo, add salt, pepper and stir very well.
Peel the cooled off carrots and potato, finely chop the 1/4 of onion.
Take the bowl for the salad and now we’ll create the layers of the salad. (BTW this salad shouldn’t be stirred).
1 layer: onion and a little bit of salt (I use saltshaker to carefully salt every layer. This also helps me not to use too much salt in my dish).
2 layer: shred carrot (one or half, depending on how many carrots you did boil) salt and pepper this layer a little bit.
3 layer: take your tuna mixed with mayo, put it as a next layer (no salt or pepper)
4 layer: (if you want to add cheese this is time for it: shred the American cheese, so that a fine layer would form) If you don’t use the cheese,- grate the other half of carrot/ or the second carrot. (Salt and pepper,
don’t get too excited with salt and pepper, add just a bit!)
Now we do the decoration. In Slavic countries this salad is
called: mimosa, because the salad is decorated with grated egg yolk that reminds mimosa flowers (see the pic). Honestly it’s not necessary to decorate this salad with egg yolk. A leave of parsley will do just fine, but if you want your salad to look like this exotic Georgian flower you definitely should decorate it with egg yolk.
One more detail: in Slavic countries we don’t use tuna in this salad – we use canned pilchards/sardines in oil, but, as they contain too many calories I substituted sardines with tuna.
Minced meat ½ lbs;
Onion ½ units;
Carrot 1 unit;
Grated cheese ½ cups;
Milk 1 cup;
Garlic 1 clove;
It is a very simple recipe, usually prepared when you need to prepare something fast, unusual and delicious. This is a recipe of my grandmother; she loved to cook it for us as a tasty treat for the Friday night 🙂
Your dry bread rings presoak in 1 cup of warm milk, it should be a little bit warmer than the room temp. You can preheat it for 20-30 seconds in a microwave. Presoak bread-rings for 20-25 minutes until you will find that the bread rings became soft, but not too soft to break the shape.
While the bread rings are pre-soaking take your 1/2/ lbs. of minced meat, finely shop the onion and grate the carrot, 1 clove of garlic should be chopped very-very fine (if you have garlic press- better use it). Mix carrot, onion, garlic and minced meat, add salt and black pepper according to your taste. (1 teaspoon of both: salt and black freshly ground pepper should be fine).
Bake for about 15-20 minutes at 300-350 F.
Your bread rings are ready to serve.
You can also cover them with finely chopped dill it will add the great aroma and taste!