Mimosa Russian Tuna Salad

Steps

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  1. Wash potatoes, peel and cook in salted water to readiness. Cool the vegetables to room temperature and ground on a large grater. Put grated potatoes on a flat dish with a cooking ring. Grease a layer of potato with a small amount of mayonnaise.
  
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  2. Open tuna cans. Drain liquid from canned tuna, mash the fish with a fork and put it on top of the potatoes. On top let’s apply a thin net of mayonnaise.
  
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  3. Peel onions, cut into small cubes and pour with boiling water. Evenly distribute the ground onions over the canned tuna.
  
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  4. Grind hard cheese on a large grater and put it on top of onions. Grease a cheese layer with lots of mayonnaise.
  
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  5. Wash the carrots and cook to readiness. Cool the vegetables to room temperature, peel and ground them on the grater. Distribute grated carrots evenly throughout the perimeter of the salad. Apply a mayonnaise net on top.
  
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  6. Wash the sour-sweet apple, peel and ground on a grater. Put grated apple over the carrot layer and spray the fruit with a small amount of lemon juice.
  
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  7. Boil hard chicken eggs, cool and clean from the shell. Gently separate egg whites from yolks. Ground boiled egg whites on a large grater, put in a salad and salt to taste. Apply a small amount of mayonnaise on the egg layer.
  
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  8. For decor let’s put on salad a stem of fresh dill. On top, distribute grated yolks, making a stem of mimosa.
  
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  9. Send the ready salad to the fridge for a few hours to insist.
  
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  10. Bon Appetite!