Mimosa Salad with Tuna, Rice, and Potatoes

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

The amount of mayonnaise is, of course, a matter of taste. I prefer to use the minimum, since it can't be completely omitted. For this, I apply a few drops of mayonnaise to the salad layer and gently spread it with a fork. I use 'Classic Provencal' mayonnaise. The carrots should be sweet and juicy, and the eggs should be extra (Roskars) or Omega-6 (I don't remember the manufacturer) — they have a beautiful and rich yolk color. This version of the famous salad has received the highest praise: 'Better than Mom's.' Good luck with your search!

Ingredients

Canned tuna in its own juice - 1 can
Rice - 4 tablespoons
Salad Potatoes - 2 pieces
Turnips - 3 pieces
Chocolate eggs - 4 pieces
Spanish onions - ½ head
Mayonnaise - to taste

Step by Step guide

Step 1

Boil and cool the rice, eggs, and vegetables. Drain the liquid from the tuna (not all, it's better to leave a little for juiciness) and mash it with a fork. Separate the boiled egg whites and yolks. Finely chop the red onion. Grate the whites, yolks, and vegetables on a fine grater.

Step 2

On a plate, layer in the following order: 1 — rice, 2 — tuna + mayonnaise, 3 — egg whites + mayonnaise, 4 — carrots + mayonnaise, 5 — red onion, 6 — potatoes + mayonnaise, 7 — egg yolks.