Mimosa Salad (Layered Tuna Salad) – Mimoza Salata

Mimosa Salad Ingredients

• 7 oz fish canned in oil (saury is the best)
• 2 potatoes
• 2 carrots
• 2 onions
• 4 eggs
• salt
• mayonnaise

How to Make Mimosa Salad (Mimoza Salata)

• Bake the potato, carrot and eggs. Cool and peel.
  Mince the onion.
• Add boiling water and leave for 10 minutes. Then drain the water.
• Grate the carrot on a small grater.
• Grate the potatoes on a small grater.
• Separate whites from yolks. Grate the whites on a small grater separately.
• Yolks – separately.
• Drain oil from fish and mash fish with a fork.
• Place the fish on the bottom of a plate (I used a soup plate that is 9” in diameter). Add mayonnaise.
• Place whites on the fish and grease with a little bit of mayonnaise.
• Place carrots on whites and add mayonnaise.
• Place onion on carrots.
• Place potatoes on the onion, add a little bit of salt and add mayonnaise.
• Place potatoes on yolks. Do not grease with anything. Decorate the salad to taste.