Mimosa Salad - Layered Tuna Salad Recipe (video)

1 prep + 25 cook

servings

A unique and delicious Eastern European layered tuna salad recipe! Mimosa salad is made with eggs, potatoes, tuna, carrots and more!

Place the potatoes and carrots into a large pot of salted water. Bring the water up to a boil and cook until the vegetables are tender, about 15 minutes for the carrots and up to 25 minutes for the potatoes.
Remove the vegetables from the water onto a plate. Allow them to cool to room temperature, then use a paring knife to peel them.
For the hard-boiled eggs: place the eggs into a pot of cold, salted water. Bring the water to a boil and cook for 10 minutes. Drain off the water and fill the pot with ice. This will stop the cooking process.
Once the eggs are cooled, peel them, then split each egg in half. Keep the egg whites and egg yolks separate.

Grate the potatoes, carrots, egg whites, and mozzarella cheese, each into separate bowls. Using a fork, crush the egg yolks until finely crumbled.
Add a few tablespoons of mayo to the potatoes, a sprinkling of dill, and season with salt and pepper. Mix together thoroughly.
For the carrots: add a few tablespoons of mayo, season with salt and pepper, and combine.
Place half of the grated egg whites into a separate bowl. Combine the remaining egg whites with the grated mozzarella cheese. Add a few tablespoons of mayo and mix together.
Drain the tuna and place it into a separate bowl. Add about 3 tablespoons of mayonnaise to the tuna, along with a tablespoon of fresh dill and half the diced green onions. Season with salt and pepper to taste, then mix everything together.

There are a few different ways you can assemble this beautiful mimosa salad. You can layer the ingredients into a trifle bowl, or into a casserole pan. I like to arrange the salad into a springform pan.
Use an 8 or 9-inch springform pan. Place the ring only onto a cake stand or serving tray. Grease the inside of the springform with oil so it comes out easily.
Begin with the potato layer. Add the grated, seasoned potatoes and spread them evenly, creating a level layer.
Add the tuna layer next. Sprinkle the diced dill pickles and the remaining diced onions over the top. Add the carrot layer next, followed by the egg white and cheese filling.
Sprinkle the crushed egg yolks over the cheese layer, reserving a few tablespoons of the egg yolks for the topping.
Make sure to spread each layer evenly to the edges! Finish the top with the reserved egg whites. Gently spread a few tablespoons of mayonnaise over the top, sealing the salad.
Cover the salad with plastic wrap and refrigerate for at least 1 hour, or overnight.

Once the salad is set, gently release and remove the springform ring. Use a spatula to straighten up the edges.
Create a ring around the edge of the layered tuna salad using the remaining crushed egg yolks. Garnish with fresh dill and salmon roe or caviar, if desired. The caviar is optional!
Serve a mimosa salad either with a spoon or use a knife and cake lifter to serve it like a cake. Enjoy!