Mimosa Salad (Layered Tuna Salad) – Mimoza Salata

Mimosa Salad Ingredients

  • 7 oz fish canned in oil (saury is the best)
  • 2 potatoes
  • 2 carrots
  • 2 onions
  • 4 eggs
  • salt
  • mayonnaise

How to Make Mimosa Salad (Mimoza Salata)

  • Bake the potato, carrot and eggs. Cool and peel.
    Mince the onion.
  • Add boiling water and leave for 10 minutes. Then drain the water.
  • Grate the carrot on a small grater.
  • Grate the potatoes on a small grater.
  • Separate whites from yolks. Grate the whites on a small grater separately.
  • Yolks – separately.
  • Drain oil from fish and mash fish with a fork.
  • Place the fish on the bottom of a plate (I used a soup plate that is 9” in diameter). Add mayonnaise.
  • Place whites on the fish and grease with a little bit of mayonnaise.
  • Place carrots on whites and add mayonnaise.
  • Place onion on carrots.
  • Place potatoes on the onion, add a little bit of salt and add mayonnaise.
  • Place potatoes on yolks. Do not grease with anything. Decorate the salad to taste.