If you’re eager to dive into a dish that’s as visually stunning as it is delicious, the Mimosa Salad Recipe (Layered Tuna Salad) Recipe is your new best friend. This layered delight brings together tender chunks of tuna, velvety boiled potatoes, sweet carrots, and rich hard-boiled eggs, all dressed in creamy mayo and olive oil. It’s a timeless salad that offers a perfect balance of flavors and textures, making every bite a celebration. Whether you’re preparing a holiday spread or simply craving something special, this salad is sure to impress and satisfy.
Ingredients You’ll Need
Every ingredient in this Mimosa Salad Recipe (Layered Tuna Salad) Recipe is simple, yet absolutely essential to build those layers of flavor and texture that make the salad so unforgettable. From the creaminess of the mayo to the fresh bite of onion, each component works harmoniously to create a colorful, taste-packed dish.
- Tuna in oil, 2 cans (5 oz each): Choose good-quality tuna packed in oil for a richer flavor and moist texture.
- Hard boiled eggs, 6 large: Separate whites and yolks after boiling for layering and garnishing that mimics mimosa flowers.
- Carrots, 2 large: Boiled and peeled for a naturally sweet crunch and bright splash of color.
- Onion, 1 medium or ½ large: Adds a subtle pungency to cut through the creaminess of the mayo.
- Potatoes, 4 medium: Boiled and peeled for a comforting, soft base that holds the layers together.
- Mayonnaise, 1 cup + 2 tablespoons: Divided to bind the salad layers while keeping a perfect creamy consistency.
- Extra light olive oil, ¼ cup: Adds silkiness and a mild fruity nuance to balance flavors.
- Salt and pepper: Season to bring each layer to life with a balanced seasoning.
- Tomato or dill (optional garnish): Fresh herbs or a burst of red add freshness and elegance to your presentation.
How to Make Mimosa Salad Recipe (Layered Tuna Salad) Recipe
Step 1: Prepare the Vegetables and Eggs
Start by boiling your potatoes, carrots, and eggs until they reach that perfect tenderness—potatoes should be easily pierced with a fork, carrots tender but not mushy, and eggs hard boiled through. Once done, peel the potatoes and carrots, and carefully separate the egg whites from the yolks. Finely grate or mash the carrots and potatoes separately, and set aside for layering. Crumble the egg yolks gently; this will create that iconic mimosa “flower” effect on top.
Step 2: Chop and Drain Tuna, Dice Onion
Drain the tuna cans thoroughly to avoid any excess oil making your salad soggy while preserving flavor. Slightly flake the tuna with a fork so it’s chunky but not too loose. Finely dice the onion to add just the right amount of sharpness to the salad—if you prefer, soak the onion in cold water first to mellow its bite.
Step 3: Mix the Mayonnaise and Olive Oil
Combine 1 cup of mayonnaise with the extra light olive oil, salt, and pepper in a small bowl to create a luscious dressing that will bring creaminess and moisture to the layers without overpowering the delicate flavors of the vegetables and fish.
Step 4: Layer the Salad
In a clear glass bowl or trifle dish, create your masterpiece by layering each component gently. Begin with a layer of potatoes, spread evenly and lightly coated with the mayo-oil mixture. Next, layer the grated carrots, then the diced onions, followed by the flaked tuna, and finally the chopped egg whites. Spread a thin layer of mayonnaise over each to ensure all ingredients meld beautifully.
Step 5: Garnish with Crumbled Egg Yolks
Finish your Mimosa Salad Recipe (Layered Tuna Salad) Recipe by generously sprinkling the crumbled egg yolks over the top layer. The golden yolks provide a sunny, floral look evocative of mimosa blossoms, making your salad just as pleasing to the eyes as it is to the palate.
How to Serve Mimosa Salad Recipe (Layered Tuna Salad) Recipe
Garnishes
Adding fresh herbs such as dill or a few thin slices of ripe tomato on the side enhances the salad’s presentation and adds a burst of freshness. A sprinkle of finely chopped green onion or chives can also bring a nice touch of color and mild onion flavor without overwhelming the dish.
Side Dishes
This layered tuna salad pairs wonderfully with light, crispy bread like toasted baguette slices or a simple green salad with a bright vinaigrette. It also complements grilled meats or fish dishes for a balanced meal that’s both hearty and refreshing.
Creative Ways to Present
For a unique twist, try assembling the salad in individual clear glasses or mason jars. Guests will enjoy the colorful layers visible from the side. Alternatively, use ring molds on plates for a clean, elegant presentation perfect for dinner parties or special occasions.
Make Ahead and Storage
Storing Leftovers
Place your prepared Mimosa Salad Recipe (Layered Tuna Salad) Recipe in an airtight container and refrigerate. It keeps well for up to 2 days, allowing the flavors to meld even further. Just give it a gentle stir before serving to refresh the layers.
Freezing
Because of the mayonnaise and fresh vegetables, this salad is not ideal for freezing. Freezing may alter the texture of the potatoes, carrots, and eggs, potentially making the salad watery and less appetizing upon thawing.
Reheating
This dish is best served cold or at room temperature, so reheating is not recommended. If you prefer it slightly warmer, bring it to room temperature by leaving it out for about 30 minutes before serving to soften the flavors naturally.
FAQs
Can I use fresh tuna instead of canned tuna in this Mimosa Salad Recipe (Layered Tuna Salad) Recipe?
While fresh tuna can be used, canned tuna in oil is traditional because it adds moisture and a rich flavor that’s essential for the salad’s texture. If you use fresh tuna, consider lightly cooking and seasoning it before layering.
Is there a way to make this recipe dairy-free?
Yes! Simply swap mayonnaise for a dairy-free version or use avocado mash blended with a little olive oil and lemon juice for creaminess.
How far in advance can I prepare this salad?
You can assemble the salad up to a day ahead. Refrigerate it covered to allow the flavors to develop, but add garnishes like fresh herbs or crumbled yolks just before serving.
What is the best way to boil eggs and vegetables for this salad?
Boil eggs for about 10-12 minutes for hard-boiled perfection. Boil potatoes and carrots until fork-tender—usually 15-20 minutes depending on size—then peel while still warm for easier handling.
Can I add other ingredients to personalize the salad?
Absolutely! Some like to add sweet peas, corn, or even diced pickles for extra texture and flavor. Just be mindful to keep the layered look vibrant and balanced.
Final Thoughts
Nothing quite says comfort and celebration like the Mimosa Salad Recipe (Layered Tuna Salad) Recipe. Its layers of tender ingredients and creamy dressing come together to create a dish full of personality and charm. Give it a try for your next gathering or whenever you want a dish that feels both nostalgic and fresh. Trust me, once you try this, it will become one of your all-time favorites!
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Mimosa Salad Recipe (Layered Tuna Salad) Recipe
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 to 8 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Russian
Description
Mimosa Salad is a delicious layered tuna salad featuring a colorful combination of boiled potatoes, carrots, hard boiled eggs, and tuna, all brought together with creamy mayonnaise and a touch of olive oil. This traditional Russian-inspired salad is perfect for gatherings, offering a balanced mix of textures and flavors with a beautiful presentation.
Ingredients
Salad Components
- 2 cans (5 oz each) tuna in oil, drained
- 6 large hard boiled eggs (whites and yolks separated after boiling)
- 2 large carrots, boiled and peeled
- 4 medium potatoes, boiled and peeled
- 1 medium onion or 1/2 large onion
Dressing
- 1 cup mayonnaise
- 2 tablespoons mayonnaise
- 1/4 cup extra light olive oil
- Salt and pepper to taste
Garnish (optional)
- Tomato or dill sprigs
Instructions
- Prepare Ingredients: Hard boil the eggs, then separate the whites from the yolks. Boil the carrots and potatoes until tender, then peel and grate them separately. Finely chop the onion and drain the tuna, breaking it into small pieces.
- Layer the Salad: On a flat serving dish, start layering the ingredients. Begin with a layer of grated potatoes, spread evenly and season with salt and pepper. Add a thin layer of 2 tablespoons mayonnaise mixed with olive oil. Next, add the chopped onion followed by the tuna. Spread a layer of the remaining mayonnaise over the tuna.
- Continue Layering: Add a layer of grated carrots evenly on top of the tuna and mayo layer. Follow this with grated egg whites. Sprinkle salt and pepper lightly between layers as desired for seasoning.
- Top with Egg Yolks: Finally, crumble the grated egg yolks over the top of the salad to create a vibrant yellow finishing layer resembling mimosa flowers.
- Garnish and Chill: Optionally, garnish with slices of tomato or fresh dill. Cover the salad and refrigerate for at least one hour to allow flavors to meld before serving. Serve chilled.
Notes
- You can boil the vegetables and eggs a day ahead to save time.
- For a lighter option, use low-fat mayonnaise or Greek yogurt.
- This salad is best served chilled and tastes better if allowed to rest several hours or overnight.
- Adjust seasoning with salt and pepper to your taste between layers for balanced flavor.
- Optional garnishes like diced tomato or dill add freshness and brightness.
