Serves 6
50 min
Mimosa Salad (Layered Tuna and Egg Salad)
Recipe GLPRb881153c40f8df
A striking Eastern European layered salad featuring cooked potatoes, carrots, flaked tuna, and hard-boiled eggs, each ingredient grated or shredded into delicate layers and bound together with creamy mayonnaise. The distinctive presentation—with colorful bands of white and golden egg, orange carrot, and white potato—makes it as beautiful to look at as it is satisfying to eat. Best served fresh or chilled for a light, protein-rich meal.
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Ingredients
2 cans Canned tuna in oil or water, drained
¼ medium Yellow onion, finely diced
4 medium Potatoes
3 medium Carrots
5 Large eggs
½ cup Mayonnaise
¼ teaspoon Salt
to taste Black pepper
Directions
Fill a large pot with water and bring it to a boil. Add the unpeeled potatoes and carrots, and simmer for 20–30 minutes until completely fork-tender. Drain the cooked vegetables and set them aside to cool to room temperature, then peel away the skins using your fingers or a paring knife.
In a separate pot, bring water to a boil and carefully add the eggs. Boil for 12 minutes to hard-cook them. Remove the eggs with a slotted spoon and place them in a bowl of ice-cold water to cool completely. Once cooled, peel the shells and carefully separate the whites from the yolks; set them aside.
In a small bowl, combine the drained tuna, diced onion, 1 tablespoon of mayonnaise, salt, and black pepper to taste. Use a fork to mix everything thoroughly until well incorporated.
Using a box grater's coarse side, grate the cooled potatoes directly into the bottom of a shallow serving dish. Press gently with the back of a spoon to create an even, compact layer. Sprinkle lightly with salt.
Spread the prepared tuna and mayonnaise mixture evenly over the potato layer.
Using the coarse side of the grater, coarsely grate the carrots over the tuna layer, spreading them in an even layer. Season lightly with salt if desired.
Using the fine side of the grater, finely grate the egg whites and spread them in an even layer over the carrots. Spread the remaining mayonnaise (about 7 tablespoons) evenly over the egg white layer.
Using the fine side of the grater, finely grate the egg yolks and distribute them evenly over the mayonnaise layer. Serve immediately, or cover and refrigerate until ready to serve.
