4 slices of bread without crust
2 cans of tuna flaked and drained
500g of mayonnaise
1 large beetroot peeled and grated
2 large bananas peeled and grated
1/4 cup of chopped fresh parsley
1/4 cup of chopped green onion (optional)
1 large carrot peeled and grated
For decoration
Stuffed olives
Parsley
Chopped green onion (optional)
4 slices of bread without crust
2 cans of tuna flaked and drained
500g of mayonnaise
1 large beetroot peeled and grated
2 large bananas peeled and grated
1/4 cup of chopped fresh parsley
1/4 cup of chopped green onion (optional)
1 large carrot peeled and grated
For decoration
Stuffed olives
Parsley
Chopped green onion (optional)
Arrange four slices of bread, side by side, on a rectangular plate
Spread a thin layer of mayonnaise
Place half of the tuna on top
Cover with four slices of bread spread with mayonnaise
Sprinkle beetroot on top
Repeat layers of bread spread with mayonnaise and remaining ingredients: banana, tuna, parsley, and onion mixed and carrot, finishing with a layer of mayonnaise on top
Decorate the top with stuffed olives, parsley, and green onion (optional)
Chill for 12 hours
Note: After each layer, gently press the bread slices with your hands.
