Tuna, Cucumber, and Egg Salad

Cooking method

1. Step 1:

   

   How do you make tuna, cucumber, and egg salad? Gather all the ingredients you'll need. Use large eggs for the salad.

2. Step 2:

   

   Take the canned fish out of the can and shake off the excess liquid. If there are any large bones or backbone — the kind you often find in larger pieces of fish — remove them. Break the tuna into small pieces with your hands or a fork.

3. Step 3:

   

   Wash the cucumber, dry it, and cut it into small cubes. Choose firm, juicy cucumbers, not limp ones.

4. Step 4:

   

   Hard-boil the eggs, cool, and peel them. From here, you can simply cut the eggs into small cubes, mix all the ingredients in a salad bowl, dress with mayonnaise, and toss. But I suggest making a layered salad with a pretty presentation. For that, separate the whites from the yolks. Finely chop the whites with a knife.

5. Step 5:

   

   You can grate the yolks on a fine grater into a separate bowl. I prefer to grate them directly over the salad so they stay airy.

6. Step 6:

   

   You can assemble the salad in a salad bowl (a clear glass one is best, so all the layers show). If you want to serve it in portions, dessert glasses, wide cups, or individual salad bowls work well. I assembled mine on a plate using a plating ring. Lay down the cucumbers as the first layer and smooth them out. Spread mayonnaise over them.

7. Step 7:

   

   Spread the canned tuna evenly on top and spread mayonnaise over it too.

8. Step 8:

   

   Spread the chopped egg whites as the next layer and coat them with mayonnaise. As the final layer, grate the yolks over the top on a fine grater. The salad can be served right away or chilled in the refrigerator for 1 hour to let the flavors meld.

9. Step 9:

   

   If you're not serving the salad right away, cover it carefully with plastic wrap, taking care that the wrap doesn't sag and touch the grated yolks (otherwise the whole yolk layer will stick to the wrap). This keeps the salad from drying out, since the yolks dry and darken quickly. Before serving, garnish the salad with cucumber rounds and parsley sprigs.