This salad is one of those that I tend to make in colder seasons. May be it is the amount of mayo or that all the vegetables are boiled. In spite of the fact that all the ingredients in the salad are affordable and easy to buy, it is a perfect salad for a family or party dinner. This layered fish salad is called “Mimosa” thanks to its vibrant color of the top layer that is similar to the flower Mimosa (or Mimosa cocktail).
You always can adjust this recipe to your taste. Instead of tuna in oil you can have tuna in brine, or just some other type of canned fish: saury, salmon or sardine, even mackerel will do. When you place onion, add some grated apple to make the salad extra sour. Replace mayo with any other creamy sauce that you like. If you want to learn how you can make this delicious fish salad, keep on reading.
Ingredients for Classic Layered Fish Salad:
- 1 can tuna in oil;
- 200 g carrots, boiled and peeled;
- 3-4 eggs, boiled;
- 200 g potatoes, boiled and peeled;
- 150 g cheese, grated;
- 100 g onions, finely chopped;
- 250 g mayonnaise;
- fresh herbs.
How to make easy layered salad with tuna:
- Take tuna out of the tin, drain it. Mash fish thoroughly with a fork. Take a flat serving plate and place mashed tuna for the first layer in a desired form.
- Between layers of boiled vegetables and fish, we will drizzle a thin layer of mayo. So, cover whole tuna evenly.
- Separate egg yolks from whites (cook eggs until hard boil condition). Grate egg whites over the layer of mashed tuna. Finish with another drizzle of mayo.
- Our next layer – grated boiled carrot. Boil carrot until fully cooked through, cool down and peel. Taste of salad does not depend on the type of grater that you choose (fine/coarse). Do not forget to cover carrot with a mayo layer.
You can preboil vegetables (carrot with potatoes) and leave them in the fridge for 1-2 days before making the salad. While cooking vegetables add (or not) salt to your taste. I tend to boil veggies just in water as with mayo in the salad there is enough seasoning for me.
- Place chopped onion (I decided not to cover this layer with mayo, not to make salad overly greasy).
- Add the layer of boiled potatoes. Grat over chopped onions and cover with mayo. (I try to grate vegetables with one type of grater for the salad).
- Grate cheese over potatoes and grease it with mayonnaise.
- And the last layer is grated egg yolk. It adds that specific color to mimosa salad that makes it so appealing. Let the salad sit at least for an hour in the fridge before serving. Mayo will soak through all the layers and all the flavors will incorporate. Enjoy your meal!
The salad is simple to make, delicious and can be stored up to 3 days (which will never reflect on its taste). You can have precooked vegetables in your fridge and then spend 15 minutes to make this salad. The salad is very nutritious. I usually have it as a separate meal.
Hope that you and your family will appreciate this classic mimosa recipe with tuna. Do not forget to share it with your friends. If you have any other variations of this salad, please share it with us.
Mimosa Salad: Layered Tuna Salad Recipe
Ingredients
- 1 can tuna in oil
- 200 g carrots boiled and peeled
- 3-4 eggs boiled
- 200 g potatoes boiled and peeled
- 150 g cheese grated
- 100 g onions finely chopped
- 250 g mayonnaise
- fresh herbs
Instructions
- Take tuna out of the tin, drain it. Mash fish thoroughly with a fork. Take a flat serving plate and place mashed tuna for the first layer in a desired form.
- Between layers of boiled vegetables and fish, we will drizzle a thin layer of mayo. So, cover whole tuna evenly.
- Separate egg yolks from whites (cook eggs until hard boil condition). Grate egg whites over the layer of mashed tuna. Finish with another drizzle of mayo.
- Our next layer – grated boiled carrot. Boil carrot until fully cooked through, cool down and peel. Taste of salad does not depend on the type of grater that you choose (fine/coarse). Do not forget to cover carrot with a mayo layer.
- Place chopped onion (I decided not to cover this layer with mayo, not to make salad overly greasy).
- Add the layer of boiled potatoes. Grat over chopped onions and cover with mayo. (I try to grate vegetables with one type of grater for the salad).
- Grate cheese over potatoes and grease it with mayonnaise.
- And the last layer is grated egg yolk. It adds that specific color to mimosa salad that makes it so appealing. Let the salad sit at least for an hour in the fridge before serving. Mayo will soak through all the layers and all the flavors will incorporate. Enjoy your meal!
