Mimosa salad with rice, tuna and cod liver
4 servings
90 minutes
Salad 'Mimosa' with rice, tuna, and cod liver is a delicate and hearty dish of Russian cuisine that delights with a harmonious blend of flavors. Its roots go back to Soviet times when housewives tried to create festive and affordable dishes. The lightness of rice, juiciness of tuna, and rich taste of cod liver create an amazingly soft texture, while the spiciness of pickled onions and garlic adds an expressive touch to the dish. Named after the spring flower, 'Mimosa' salad symbolizes tenderness and freshness, making it perfect for celebrations. Its layered structure makes it not only tasty but also aesthetically pleasing, while chilling before serving enhances its richness. It can be served as a main dish or appetizer, complemented with fresh herbs and crispy bread.
1
Slice the onion (white or red - doesn't matter) into thin half-rings, pour 2/3 of it with one tablespoon of olive oil and two tablespoons of wine vinegar. Then season with salt and pepper, sprinkle with chopped green onions, mix, and let it marinate in the fridge.
- Salad onions: 2 pieces
- Olive oil: 1 tablespoon
- Wine vinegar: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Green onions: 50 g
2
Boil the rice, adding a spoon of chicken broth powder to the boiling water. Open the tuna, drain the water, and mash with a fork.
- Rice: 1 glass
- Canned tuna in its own juice: 1 jar
3
Finely chop the remaining onion, add a couple of crushed garlic cloves, and mix with tuna. Chop the boiled eggs even smaller than the onion, mix with the liver (without its oil) and a teaspoon of mustard. Mash with a fork to achieve a more or less uniform mass.
- Salad onions: 2 pieces
- Garlic: 1 piece
- Canned tuna in its own juice: 1 jar
- Chicken egg: 1 piece
- Cod liver: 1 jar
- Mustard: 1 teaspoon
4
Crush a few garlic cloves, mix with mayonnaise and boiled rice. Grate the cheese on a fine grater. The type of cheese is at the cook's discretion.
- Garlic: 1 piece
- Mayonnaise: 125 g
- Rice: 1 glass
- Cheese: 100 g
5
Finally, we start assembling in a deep plate or salad bowl. Divide the rice into two parts: set one aside and spread the other in a thick layer at the bottom. Then comes a layer of tuna with onion and garlic, followed by more rice, then egg with liver, and finally cheese. Place the assembled dish in the refrigerator for an hour or more.
- Rice: 1 glass
- Canned tuna in its own juice: 1 jar
- Salad onions: 2 pieces
- Garlic: 1 piece
- Chicken egg: 1 piece
- Cod liver: 1 jar
- Cheese: 100 g
6
Before serving the salad, drain the marinated onions, generously sprinkle them on top of the salad, and serve the remaining onions separately.
- Salad onions: 2 pieces