Mimoza (Layered Tuna Salad)

Directions

1. Add the potatoes and carrots to a medium pot. Cover vegetables with water plus about 2 extra inches. Boil about 30 minutes, until they are soft.
2. Drain and let them return to room temperature. Then refrigerate to make them easier to grate. When they are fully chilled, grate potatoes and carrots separately into medium bowls and set aside.
3. Add more water to the bot and boil the chopped onions for about 5 minutes.
4. Mix 1 cup mayonnaise and ¼ cup olive oil in a small bowl until smooth. Transfer mixture to a plastic bag and cut a hole in the corner for piping the layers. This mixture will be drizzled over each layer of the salad.
5. Mix the tuna with 2 tablespoons mayonnaise and a dash of pepper. Cover the bottom of a glass dish, about 9 inches by 9 inches, with the tuna. Drizzle a layer of the mayonnaise and olive oil mixture over the top.
6. Grate the egg whites as the next layer and lightly salt. Then add a layer of the mayonnaise.
7. After the egg whites, layer in the following order, with a drizzled layer of the mayonnaise mixture between each: grated carrots, onion, grated potatoes. Add salt and pepper, then spread the last of the mayonnaise mixture over the top of the potatoes.
8. Finally, grate the egg yolks over the top to get the signature bright color of the mimoza.
9. Garnish with dill. Serve cool.