Zesty Tuna Layered Salad

First, prep all your ingredients. Hard-boil the eggs and separate the yolks from the whites. Finely grate the yolks and coarsely grate the whites.

Take the fish out of the can and mash the pieces with a fork so they are easy to layer.

Dice the pickled cucumbers.

Dice or thinly slice the onion into half-rings, and scald with boiling water. For best results, quickly marinate it in a bowl for 5-10 minutes.

Coarsely grate the cheese.

For the marinade, mix 1 tbsp of vinegar and 1 tbsp of vegetable oil, adding a pinch of salt and sugar. Combine the onion with the marinade in a bowl and let sit for 5-10 minutes.

Make the dressing: whisk together mayonnaise and sour cream with mustard, season with salt to taste, and add a pinch of sugar and freshly ground black pepper.

Assemble the layers in a salad bowl: half of the egg whites, half of the onion, then the tuna, followed by another layer of whites, onion, fish, and repeat until all ingredients are used. Press down gently on each layer with a spoon and coat generously with the dressing.

Top with a generous layer of grated yolks and cheese. Garnish with fresh herbs if desired.