Mimosa salad with tuna, rice and potatoes
4 servings
60 minutes
The 'Mimosa' salad with tuna, rice, and potatoes is a festive dish that captivates gourmets with its delicate taste and airy texture. Its history dates back to the Soviet past when layered salads became a symbol of culinary art. Named after the mimosa flower, it delights the eye with its bright layers: juicy tuna, fluffy egg whites, sweet carrots, spicy red onions, and tender potatoes are combined under a soft mayonnaise veil. This salad is perfect for special occasions, decorating the table and creating a cozy atmosphere. Served chilled, it makes its flavor even more harmonious and balanced. Its rich yet delicate taste pairs well with various side dishes, while each layer reveals a new shade of gastronomic pleasure.
1
Boil and cool the rice, egg, and vegetables. Drain the liquid from the tuna (not all, leave some for moisture) and mash with a fork. Separate the cooked egg whites and yolks. Finely chop the red onion. Grate the egg whites, yolks, and vegetables on a fine grater.
- Rice: 4 tablespoons
- Chicken egg: 4 pieces
- Potato: 2 pieces
- Carrot: 3 pieces
- Red onion: 0.5 head
- Canned tuna in its own juice: 1 jar
2
Layer on a plate in the following order: 1— rice, 2 — fish+mayonnaise, 3 — egg whites+mayonnaise, 4 — carrot+mayonnaise, 5 — red onion, 6 — potato+mayonnaise, 7 — egg yolks.
- Rice: 4 tablespoons
- Canned tuna in its own juice: 1 jar
- Mayonnaise: to taste
- Chicken egg: 4 pieces
- Mayonnaise: to taste
- Carrot: 3 pieces
- Mayonnaise: to taste
- Red onion: 0.5 head
- Potato: 2 pieces
- Mayonnaise: to taste
- Chicken egg: 4 pieces
3
Let it marinate in the refrigerator for a few hours.
- Mayonnaise: to taste