Mimosa (Layered Tuna Salad)
This tender and delicious Mimosa salad (Layered Tuna Salad) will decorate any holiday table. You can serve it a la carte or in one big beautiful bowl, preferably transparent one to make layers be visible.
You can also use other sorts of tinned fish in oil like sardines or saury. Additionally, you can add one more layer of grated hard cheese that will make salad more piquant and nutritious.
Ingredients
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Onion1 pcs
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Vinegar 9%50 ml
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Water50 ml
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Egg4 pcs
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Potato3-4 pcs
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Tinned mackerel1 pcs
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Carrot3 pcs
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Mayonnaise100 g
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Salt- to taste
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Black pepper- to taste
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Sugar0,5 tsp
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Blackberries- to taste
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Clove buds- to taste
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Coriander seeds- to taste
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Parsley- to taste
Steps
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1. Wash eggs, boil them hard, cool them down in cold water and shell them. Boil potato and carrot until done, cool them down until room temperature and peel them.
Peel and dice onion into small pieces. Put it into a bowl. Add half teaspoon of sugar, coriander and black pepper seeds, cloves buds. Combine cold water and table vinegar in equal proportions. Pour diced onion with this mixture and leave to marinade for 15-20 minutes.
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