Different Options for Assembling the Salad:

- You can use an 8 or 10 inch springform pan to make 1 large salad or use 2 6 inch springform pans to make 2 salads. - We often used shallow plates to assemble the salad, in which case I would make 2 salads too. - You can also assemble the salad in a glass pyrex dish of some sort.

Instead of the tuna, you can use several other things to create other delicious options of this salad. - Canned salmon or cooked salmon (mix with mayo) - Canned or cooked chicken (mix with mayo) - sardines (I love this option, simply mash it up, no mayo needed) - smoked salmon (finely chop up the salmon and spread out over the potatoes instead of the tuna)

Use the fine holes of the box grater instead of the large holes.

This really makes all the difference in creating the individual layers of the salad and also to keep it so fluffy and cloud-like, not dense and heavy.

Drizzling the mayo on top is much easier than spreading it on with a spoon. It also helps to keep the texture of the salad light and fluffy, instead of dense and compact.

It works so well for this salad.

- As I already mentioned, make the entire salad 1-2 days in advance. - You can also cook the potatoes, carrots and eggs a few days in advance.

Layered Tuna Salad (Mimosa Salad)

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This beautiful layered tuna salad is made with potatoes, carrots and eggs. The presentation makes it really special, perfect for holidays.

Author: Olga's Flavor Factory
Prep Time: 40 mins
Cook Time: 35 mins
Total Time: 1 hour 15 mins
Yield: 8 1x
Category: Sides

Ingredients

Scale

3 medium yellow/gold potatoes
4–5 carrots
salt, ground black pepper
6–8 eggs, hard-boiled
2 cans (5 oz each) tuna
1 3/4 – 2 cups mayonnaise
fresh herbs, to use as a garnish, like parsley or dill

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Instructions

Cook the potatoes and carrots. Place the carrots and potatoes in a pot, cover with water so that it barely covers the vegetables. Season with salt. Bring to a boil, reduce to a simmer and cook until the vegetables are cooked through and can be pierced with a paring knife.
Drain the water from the vegetables and cool them.When they are cool enough to handle, peel them. It’s really easy to do with a butter knife or a paring knife.
Hard boil the eggs. Peel the eggs and cut them in half to separate the egg whites from the egg yolks.
Drain the tuna and mash it with a fork. Mix the tuna with about 1/4 cup of mayonnaise and season with ground black pepper. You can also season the tuna with other herbs and spices.
Place the ring of a springform pan on a serving plate.
Use the medium holes of a box grater to grate the potatoes, carrots and egg whites.
For the bottom layer of the salad, grate the potatoes and spread them out evenly inside the springform pan.
Place the mayonnaise in a ziplock bag, cut a small corner off and drizzle the mayonnaise over the potatoes, covering them in a thin layer. (Use more or less mayo depending on how much potatoes you use and your preference.)
Next, spread out the tuna over the potatoes.
Grate the carrots in the same way that you did the potatoes, followed with drizzled mayonnaise.
For the eggs, we’re going to place them in separate layers. Finely grate the egg whites over the carrots (the same way as the potatoes and carrots) and drizzle with a final layer of mayonnaise. This time, spread out the mayo with a spoon evenly on top of the egg whites.
Mash up the egg yolks with a fork in a small bowl, or press them through a fine mesh sieve. Sprinkle on top of the salad.
Keep the salad refrigerated until you are ready to serve it. (You can make the salad 1-2 days in advance.)
Remove the springform pan ring before serving the salad and garnish with fresh herbs, like parsley or dill. I also made some simple carrot flowers by cutting cooked carrots into slices then cutting out a few petals with a paring knife.

Notes

This recipe makes 2 (6 inch) salads or 1 large 8-10 inch salad.
Instead of using tuna, you can also use cooked or canned salmon or chicken, adding mayonnaise as well.
Smoked salmon or sardines can be used instead of the salmon, but in that case, you don’t have to add the mayonnaise.
If you choose to use chicken instead of tuna, add a layer or fi=-nely grated cheese on top of the chicken – so good!

Find it online: https://www.olgasflavorfactory.com/autumn-favorites/mimoza-layered-tuna-salad/