In the winter season, when fresh vegetables are in short supply, it's time for puff salads. Mimosa salad is one of my favorites. I cook it with tuna. I advise you not to drain the liquid from canned food – this way the dish turns out more juicy.
Ingredients
- Tuna (canned) – 400 g
- Chicken eggs (boiled) – 5 pieces
- Potatoes (boiled) – 300 g
- Carrots (boiled) – 200 g
- Onion - 2 pieces
- Ground black pepper - to taste
- Salt - to taste
- Parsley - 1 twig
- Mayonnaise - 120 ml
- Water (boiling water) – 1 glass
Step-by-step cooking recipe
Put the tuna on a plate and mash it with a fork.
Peel the eggs from the shell, separate the whites from the yolks and grate.
Peel the onion from the husk, slice and rinse with boiling water.
Peel potatoes, carrots and grate on a coarse grater.
Place half of the potatoes evenly on a wide plate. Season with salt, pepper and mayonnaise.
Next, put the canned tuna, onion and proteins mixed with mayonnaise.
Spread the carrots evenly. Again pepper, salt and add a little mayonnaise.
Sprinkle the yolks thickly, garnish with parsley and put it in the refrigerator for 1 hour.
