Mimosa (Russian Tuna Salad)

Svetik Zajitkaya


Different and delicious. My friends and family enjoy this salad each time I make it.


★★★★★ 2 votes

20 Min
20 Min


  • 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

How to Make Mimosa (Russian Tuna Salad)


  1. 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.
  2. In a separate pot, boil the eggs. Drain, let cool and peel them. Separate whites from yolks. Set aside;
  3. Open cans with tuna fish, drain liquid from the fish, put it in a bowl;
  4. Rinse and clean green onion, separate whites from green part, finely chop them set aside in separate bowls;
  5. Get a nice size serving plate.
  6. Grate potatoes on medium/large slots, arrange them into even layer, season with salt and pepper and add a bit of mayonnaise:
  7. Place an even layer of tuna on the top and add a bit of mayonnaise on top:
  8. On small slots grate egg whites, make an even layer, season with salt and add a bit of mayonnaise:
  9. Next come carrots. Grate boiled carrots on large slots:
  10. On top of carrot layer grade Mozzarella cheese on large slots, make it even. Add a bit of mayonnaise.
  11. For the final layer, grate egg yolks on small slots. Try to cover entire plate evenly.
  12. Make a border on the sides with finely chopped green onions.
  13. Decorate plate with dill springs.

Printable Recipe Card

About Mimosa (Russian Tuna Salad)

Course/Dish: Tuna Salads Other Salads

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