Lunch · 55 min · russian

Mimosa Salad

Russian flavors, weeknight effort. Canned tuna meets potatoes in a 55-minute lunch worth keeping in rotation.

✓ USDA-verified nutrition data

Ingredients

• 2 cans Canned tuna
• 3 Potatoes
• 2 Carrots
• 4 Eggs
• 1/2 Onion
• 3/4 cup Mayonnaise
• 2 tbsp Dill

Steps

1. Boil the potatoes, carrots, and eggs until tender; cool completely for neat, distinct layers.
2. Flake the drained tuna and spread it as the base in a glass dish; top with minced onion.
3. Grate the potatoes over the fish and spread a thin, even layer of mayonnaise.
4. Repeat with grated carrots and more mayonnaise, then grated egg whites with mayonnaise.
5. Finish with a snowfall of grated yolk — the golden top that gives the salad its name.
6. Chill 3 hours so the layers set; serve in clean squares with dill.

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