Cover 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.
In a separate pot, boil the eggs. Drain, let cool and peel them. Separate whites from yolks. Set aside;
Open cans with tuna fish, drain liquid from the fish, put it in a bowl;
Rinse and clean green onion, separate whites from green part, finely chop them set aside in separate bowls;
Get a nice size serving plate.
Grate potatoes on medium/large slots, arrange them into even layer, season with salt and pepper and add a bit of mayonnaise:
Place an even layer of tuna on the top and add a bit of mayonnaise on top:
On small slots grate egg whites, make an even layer, season with salt and add a bit of mayonnaise:
Next come carrots. Grate boiled carrots on large slots:
On top of carrot layer grade Mozzarella cheese on large slots, make it even. Add a bit of mayonnaise.
For the final layer, grate egg yolks on small slots. Try to cover entire plate evenly.
Make a border on the sides with finely chopped green onions.