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Mimosa salad with tuna

Mimosa salad with tuna

Tasty, bright, beloved — for a party table! Mimosa salad with tuna is just as appetizing as the usual version with canned saury. A great choice for fish-salad lovers, for holidays and for a family dinner alike. In a hurry, you can just toss the ingredients together instead of layering them.

Maria

Recipe author

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Composition / ingredients

Servings:

Canned tuna

200

Potatoes (medium)

Eggs

Carrots

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 9 g

Fats 35 % 9 g

Carbohydrates 31 % 8 g

147 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make Mimosa salad with tuna? Gather the ingredients.
Step 2:

Boil the potatoes and carrots in their skins until tender, cool them, peel them, and grate them separately on a medium grater.
Step 3:

Hard-boil the eggs and peel them. Grate the whites on a medium grater and mash the yolks with a fork.
Step 4:

Take the fish out of the can and mash it with a fork.
Step 5:

Assemble the salad in a plating ring, spreading each layer with mayonnaise: potatoes —
Step 6:

tuna —
Step 7:

egg whites —
Step 8:

carrot.
Step 9:

Sprinkle the yolk over the top of the salad.
Step 10:

I made a decoration of chopped dill in the center.

Before the carrot, you can add a layer of green onion sliced into rings. Or add a finely chopped regular onion that's first been scalded with boiling water.
It's best to make the mayonnaise yourself. It will be tastier and healthier. See some interesting homemade mayonnaise recipes here. You can also use not just mayonnaise as a dressing but sour cream or plain yogurt. Use them on their own, or mix them with mayonnaise in any ratio you like — that lowers the calorie count of the dish.
How do you hard-boil eggs? To keep them from cracking, put them in cold water and set them over low heat. Boil the eggs for 9 minutes after the water comes to a boil, then cover them with cold water to cool. The sudden temperature change makes the shells peel more easily.