photo: Mimosa (Layered Tuna Salad)

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.
40 min
6 servings


  • Onion
    1 pcs
  • Vinegar 9%
    50 ml
  • Water
    50 ml
  • Egg
    4 pcs
  • Potato
    3-4 pcs
  • Tinned mackerel
    1 pcs
  • Carrot
    3 pcs
  • Mayonnaise
    100 g
  • Salt
    - to taste
  • Black pepper
    - to taste
  • Sugar
    0,5 tsp
  • Blackberries
    - to taste
  • Clove buds
    - to taste
  • Coriander seeds
    - to taste
  • Parsley
    - to taste


  • 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.
  • 2. Open tinned fish. Take pieces of mackerel out of oil. Take out all bones and mash fish with a fork.
  • 3. Form salad in a transparent bowl or a la carte with a cooking ring. First layer is mashed tinned fish. Cover it with some mayonnaise.
  • 4. Next layer is grated boiled potato. Cover it with mayonnaise net.
  • 5. Put finely chopped sieved onion over potato. Add some mayonnaise.
  • 6. Separate egg whites from yolks. Grate whites, put them in the next layer and cover with some mayonnaise.
  • 7. After add grated carrot and make sauce net.
  • 8. Finely grated egg yolks is the last layer. Don’t cover it with any mayonnaise.
  • 9. Carefully take off a cooking ring. Decorate this salad to your taste. It can be greens, quail eggs, berries of red currant or olives.
  • 10. Let your salad infuse for an hour in the fridge and you can serve it.

    Bon appetit!