Directions

1. 1

   Place unpeeled potatoes and carrots in a medium pot and cover with water. Bring to a gentle boil and cook for approximately 30 minutes, until a knife easily pierces the vegetables without resistance. Take care not to overcook them. Remove from heat, drain, and allow to cool completely to room temperature. Once cooled, refrigerate the vegetables until well chilled—cold vegetables grate more easily and finely.

2. 2

   Place eggs in a separate pot and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 12 minutes. Transfer eggs to an ice bath and allow to cool completely. Once cool, carefully peel each egg and slice in half lengthwise. Gently separate the egg whites from the yolks, keeping them intact for layering.

3. 3

   In a small bowl, whisk together 1 cup of mayonnaise and the extra light olive oil until smooth, creamy, and well blended. Transfer the mixture to a piping bag or zip-lock bag. If using a zip-lock bag, seal it and snip a small corner to create a piping tool for drizzling thin, even lines over the salad layers.

4. 4

   Drain the canned tuna thoroughly, discarding all oil. In a small bowl, combine the drained tuna with 2 tablespoons of mayonnaise and a light seasoning of black pepper. Mix gently until just combined.

5. 5

   Peel the chilled carrots and potatoes just before assembling. Choose a 9x9-inch square baking dish, 9x11-inch rectangular dish, or a trifle dish for layering. Spread the tuna mixture evenly across the bottom in a single layer.

6. 6

   Using the piping bag, drizzle a thin, even layer of the mayo-oil mixture over the tuna. Using a fine grater or microplane, finely grate all the egg whites into an even layer over the tuna. Season lightly with salt.

7. 7

   Drizzle another thin layer of the mayo-oil mixture over the egg whites. Finely grate the chilled carrots in an even layer over the salad. Season lightly with salt and drizzle with another thin layer of the mayo-oil mixture.

8. 8

   Finely chop the onion. Bring a small pot of water to a boil and add the chopped onion. Cook for 5 minutes to soften and mellow the onion's sharpness. Drain well and rinse with cold water until completely cooled.

9. 9

   Spread the cooled, boiled onion in an even layer over the salad. Drizzle with a thin layer of the mayo-oil mixture. Finely grate the chilled potatoes in an even layer over the onion. Season with salt and pepper to taste, then drizzle the remaining mayo-oil mixture over the top.

10. 10

    Using a clean spatula, gently and evenly spread the final layer of mayo-oil mixture across the entire surface of the salad to create a smooth, creamy finish. Finely grate the reserved egg yolks over the top. If desired, garnish with fresh dill sprigs or thin tomato slices. Refrigerate for at least 15 minutes before serving for best flavor and texture.