Salad with tuna and rice

How to cook salad with tuna and rice

Cook rice beforehand and cool it. Pout the fat of caned tuna into any pot, add on it lemon juice, sugar, 100 gram mayonnaise and mix it well. Divide boiled eggs carefully with the length, separate proteins without damaging them, mash the yolk, put into the culinary rings, add on it the half of the mashed fish mass, add on it rice, scrape a little mayonnaise then add on it the mass of grated apple mass. Cut onion into small pieces, mix with the rest of canned fish, put into the rings, make it even, grate on it solid butter, remove the ring, put the mayonnaise mixed with fish fat, place on it thin sliced proteins trying to keep the shape of it. Decorate with cherry fruits and parsley leaves.