Mimosa (Russian Tuna Salad)
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- 4 can(s)
- 12oz canned tuna in water
- 5 medium
- 2 medium
- 3 medium
- 6 sprig(s)
- green onions
- 8 oz
- mozerella cheese (i prefer smoked)
- 1 c
- ground black pepper
- salt to taste
1Cover potatoes and carrots with water in a pot; bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes or until carrots and potatoes are tender. Drain, cool and then peel them. Set aside.
2In a separate pot, boil the eggs. Drain, let cool and peel them. Separate whites from yolks. Set aside;
3Open cans with tuna fish, drain liquid from the fish, put it in a bowl;
4Rinse and clean green onion, separate whites from green part, finely chop them set aside in separate bowls;
5Get a nice size serving plate.
6Grate potatoes on medium/large slots, arrange them into even layer, season with salt and pepper and add a bit of mayonnaise:
7Place an even layer of tuna on the top and add a bit of mayonnaise on top:
8On small slots grate egg whites, make an even layer, season with salt and add a bit of mayonnaise:
9Next come carrots. Grate boiled carrots on large slots:
10On top of carrot layer grade Mozzarella cheese on large slots, make it even. Add a bit of mayonnaise.
11For the final layer, grate egg yolks on small slots. Try to cover entire plate evenly.
12Make a border on the sides with finely chopped green onions.
13Decorate plate with dill springs.