Mimosa Salad (Layered Tuna Salad)
Mimosa Salad is a Russian layered tuna salad with shredded potatoes, canned tuna, carrots, mozzarella, eggs, and a creamy mayo base.
Servings 12 servings
Ingredients
- 3 medium potatoes
- 3 large carrots
- 8 eggs
- 10-12 ounces canned tuna, sardines, or hot smoked salmon
- ½ cup shredded mozzarella cheese
- 3 pickles diced
- 1 cup mayonnaise
- 1 tablespoon fresh parsley or dill
- salt and pepper to taste
Instructions
Prep
- Boil the 3 medium potatoes and 3 large carrots in salted water until tender, about 10-15 minutes. Drain and let cool. Separately, boil the 8 eggs for about 10 minutes, then cool and peel.
- Using a box grater, shred the cooled potatoes using the medium holes and shred the carrots using the fine holes. Then grate the ½ cup shredded mozzarella cheese and eggs using the medium or fine holes, depending on your texture preference. Keep the yolks separate for mimosa topping. Finely dice the 3 pickles.
- Drain the 10-12 ounces canned tuna, sardines, or hot smoked salmon, reserving the oil. Place the fish in a small bowl and add 2 tablespoons of mayonnaise, along with a pinch of salt and pepper. Stir gently until combined, keeping the mixture slightly chunky. If it seems dry, add a little of the reserved sardine oil to moisten.
Assembling
- Place a springform pan ring on your serving plate. Start with a layer of shredded potatoes, pressing lightly to form an even base. Spread a thin layer of 1 cup mayonnaise (divided) over the potatoes.
- Next, spread the tuna-sardine mixture evenly on top of the potatoes.
- Spread a layer of diced pickles evenly over the tuna mixture, making sure to spread evenly towards the edges.
- Next, spread the shredded carrots over the pickles and lightly coat with mayonnaise.
- Combine the grated mozzarella with the grated egg whites and spread this mixture evenly on top. Spread the remaining mayonnaise over the cheese and egg whites, sealing the salad well. Lightly press the salad with the back of a spoon or spatula to hold its shape.
- Using the back of a fork, mash up the egg yolks into crumbles. Sprinkle evenly over the top of the salad for the classic mimosa effect.
Chilling & Serving
- Cover the salad with plastic wrap and refrigerate for at least an hour or overnight so the layers set.
- Carefully remove the plastic wrap and springform pan. Slice or lift portions with a spatula, and optionally garnish with1 tablespoon fresh parsley or dill.
Notes
Storage: Store the leftover mimosa salad in an airtight container in the fridge for up to 4 days. It stores well over time and the layers become more pronounced. Remove from the fridge about 10-15 minutes before serving to take the chill off slightly and bring out the flavors better.
Helpful Tips:
- Assemble in advance - This salad can be made up to 24 hours ahead. Keeping it chilled allows the layers to set, making slicing easier and presentation neat.
- Fish options - You can use canned tuna in water, tuna in oil, sardines in oil, or even hot smoked salmon - any combination to make about 10 ounces of fish.
- Prep ahead - Cook all the ingredients (potatoes, carrots, eggs) the night before assembling. Cooling overnight makes shredding much easier and speeds up assembly the next day.
- Presentation - You can assemble the salad in a springform pan ring for a clean look, or try a Bundt pan for a fun twist. Line the pan with plastic wrap, assemble the layers in reverse, then carefully invert onto a serving plate. Reserve the egg yolks to grate on top after unmolding for the classic mimosa effect. If you don’t have a pan, you can shape the salad into a mound using a spatula.
Nutrition
Calories: 245kcal | Carbohydrates: 10g | Protein: 10g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.05g | Cholesterol: 129mg | Sodium: 386mg | Potassium: 337mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2822IU | Vitamin C: 10mg | Calcium: 65mg | Iron: 1mg