Such a hearty and balanced tuna salad recipe. Since everything is rubbed perfectly, the texture is so delicate and pleasant that it is difficult not to overeat.
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This salad was created in the 60s in the Soviet Union. And its original name is Mimosa, like a flower. But in this recipe, we will use the name of the main ingredient – tuna salad.
Mimosa salad with tuna is a simple and delicious way to surprise not only your family, but also demanding guests. Especially if you present it not in the classic version, but in a modernized one. This is far from the banal “Mimosa” salad from Soviet times, which literally every housewife used to prepare. The main ingredients used to be the usual-canned sardines.
The dish has undergone variations for many years. Many products have not changed, but they have not remained the same either. Nowadays, not everyone puts carrots, and sardines are replaced by an exquisite option – tuna.
Ingredients for Mimosa Tuna Salad:
- Tuna canned in oil;
- Chicken eggs;
- Carrot;
- Onion;
- Potato;
- Mayonnaise;
- Olive oil;
- Salt and pepper;
- Tomato or dill – if you want to decorate the salad;
Preparation for cooking tuna salad
Before preparing the salad, you need to hard-boil the vegetables and chicken eggs. Let them cool, and then put the vegetables in the refrigerator, so they will be better rubbed. Peel the eggs, cut them in half, separate the whites from the yolks.
Tip: You can pre-boil the carrots, potatoes, and eggs, so you don’t have to wait for them to cool. You can even make them 1–2 days in advance, let cool to room temperature, then cover with plastic wrap and refrigerate until ready to use.
Mix mayonnaise with olive oil until smooth and put in a ziplock bag. Make a small hole through which you will squeeze mayonnaise in thin strips. You will get something like a homemade pastry syringe.
Layer: tuna, egg white, carrot, onion, and potato. Each time covering the layer with a thin layer of mayonnaise. Don’t forget to salt the layer with proteins and carrots, and pepper the last layer with potatoes.
On the top layer, evenly spread the remaining mayonnaise with a spatula, and sprinkle it with finely grated egg yolk. If desired, decorate the salad with a tomato in the form of a rose and a sprig of dill. Let it stand for several hours. Your salad is ready.
By the way, there can be many interpretations of the Mimosa salad recipe: for example, with tuna and apple, with tuna without onions, with tuna and seafood, with tuna and pickled mushrooms, etc.
Easy tuna salad recipe
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Best tuna salad recipe
This salad is incredibly filling. Because everything is rubbed perfectly, the texture is so delicate and pleasant that it is difficult not to overeat. Mimosa is the original name, and it comes from the Soviet Union. We will call it the best multi-layer salad with tuna!
Ingredients
- Tuna in oil – 2 cans (10 oz (0.38 kg))
- Eggs – 6 pcs., whites and yolks separated after boiling
- Carrot – 2 pcs., boiled and peeled
- Onion – 1 pc. (medium or 1/2 large)
- Potatoes – 4 pcs., boiled and peeled
- Mayonnaise – 1 cup (0.24 l)
- Olive oil – 1/4 cup extra light olive oil
- Salt and pepper – to taste
- Tomato or dill – for garnish, if desired
Instructions
We take 2 large carrots and 4 medium potatoes, put them in a saucepan, add water to cover the vegetables by 2-3 cm, bring to a boil, and cook for about 30 minutes. Until they start to poke through easily, but do not let them become too soft
Allow to cool to room temperature, then refrigerate. Chilled vegetables are best grated. Clean the vegetables immediately before you rub them with a grater.
Boil 6 eggs in a separate pan. When the eggs have cooled, peel and cut them in half, to separate the whites from the yolks.
Mix 1 cup (0.24 l) mayonnaise with 1/4 cup olive oil and mix until smooth. Transfer the mixture to a zip lock bag and cut a small hole in the corner of the bag. You will squeeze the mayonnaise in thin strips on the layers of the salad.
Preparation is over.
Drain the liquid from the tuna, and mix it with 2 tablespoons of mayonnaise and a pinch of pepper. Spread the tuna mixture in the bottom of a glass baking dish (9×9 square, 9×11 rectangular, or baking dish). Cover the tuna with a thin layer of mayonnaise.
Finely rub the egg whites on the layer with tuna covered with mayonnaise and lightly salt. And again on top with a light layer of mayonnaise.
Finely grate the carrots evenly over the salad, lightly sprinkle with salt and cover with another thin layer of mayonnaise.
Bring a small pot of water to a boil. Finely chop the onion and boil for 5 minutes. Drain well and rinse with cold water to cool down faster. Distribute the onion evenly over the salad and cover with a thin layer of mayonnaise on top.
Grate the potatoes evenly over the salad, season with salt and pepper, and cover with the remaining mayonnaise. Carefully and evenly spread the mayonnaise over the surface with a spatula.
Sprinkle finely grated egg yolk on top along with fresh dill.
Let the salad infuse for a while. Bon appétit!
Notes
*Tip: pre-boil the carrots, potatoes, and eggs, so you don't have to wait for them to cool. You can even make them 1–2 days in advance, let cool to room temperature, then cover with plastic wrap and refrigerate until ready to use. Then this salad is easy and quick to prepare.
Nutrition Information
Serving Size
6–8 servingsAmount Per Serving Calories 272Total Fat 25gSaturated Fat 2gCholesterol 115mgCarbohydrates 9gProtein 8g
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