Mimoza is a layered tuna salad that is a popular offering at Russian American parties and celebrations. It is often decorated to resemble to buds of the mimosa tree when spring first arrives and is most frequently prepared as the weather starts to improve in the springtime. Mimoza has a light, delicate texture and is a beautiful dish sitting on any table.
Recipe Servings: 8
Prep Time
45 minutes
Cook Time
35 minutes
Total Time
1 hour 20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 4 medium potatoes
- 2 carrots
- Water, for cooking
- 1 medium onion, chopped
- 1 cup + 2 Tbsp mayonnaise, divided
- ¼ cup extra virgin olive oil
- 2 cans of tuna in oil, drained, about 10 oz total
- Black pepper to taste
- 6 eggs, hard-boiled, with whites and yolks separated after cooking
- Salt, to taste
- Dill, for garnish
Directions
- 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.
- 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.
- Add more water to the bot and boil the chopped onions for about 5 minutes.
- 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.
- 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.
- Grate the egg whites as the next layer and lightly salt. Then add a layer of the mayonnaise.
- 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.
- Finally, grate the egg yolks over the top to get the signature bright color of the mimoza.
- Garnish with dill. Serve cool.
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