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!