FIELD: technology of food products making.
SUBSTANCE: preserved food is cooked by boiling, peeling and cutting of hen eggs, cutting and blanching of tomatoes, paprika, radishes, onions and black olives, cutting and freezing of lettuce, parsley and basil, cutting of tuna fish fillet and anchovies, mixing of the said components without oxygen access with lemon juice, table salt, calcium citrate and black bitter pepper, packing of prepared mixture and vegetable oil, sealing and sterilisation.
EFFECT: higher digestibility as compared to similar culinary dish.
