0 0
Mimosa Salad Recipe (Layered tuna salad )

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
For dressing :-
1 Cup Sour cream
1 hard boiled eggyolk
1 to 2 tea spoon Olive oil
to taste Salt & Pepper
1 tea spoon Sugar
1 tea spoon (or to taste) Lemon juice
1 tea spoon (Optional Mustard Paste
For salad:-
1 small tin (about 100 g/ 3/4 cup) tuna
1 medium Potatoes
2 small Carrots
2 hard boiled eggs
to decorate (optional) Dill leaves

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Mimosa Salad Recipe (Layered tuna salad )

Cuisine:

    Ingredients

    • For dressing :-

    • For salad:-

    Directions

    Share

    ⇒Click here to go back to the post!!

    (Visited 79 times, 1 visits today)

    Steps

    1
    Done

    For dressing :-

    1. Mash the egg yolk using a fork or spoon, then mix all other ingredients using a spoon for the dressing with egg yolk and keep aside. (better to put the dressing in a piping bag or zip lock bag to easy drizzle the dressing between each layer)
    2
    Done

    For salad and assembling :-

    1. Cook the potato and carrots with enough salt until veg can be soft while pressing with the fork . (I used pressure cooker for 2 whistle).Then peel the skin off when they are cool enough to handle and keep aside.
    2. Cook the eggs to hard boil. Peel the and separate egg yolk and white by cutting in half and keep aside.
    3. Drain the tuna and mash the thoroughly with the fork.
    4. Take a plate or bowl where you gonna the salad, and keep a ring at the centre of the plate to get even layers (not really necessary) or you can simply layer them carefully on the plate. Transparent bowl can also be used to layer the salad.
    5. At the bottom, layer the prepared tuna and press with a spoon to get everything hold together.
    6.  Drizzle the prepared dressing or mayonnaise on top of tuna, and spread evenly.
    7. Now Grate the potatoes on top of it using a grater and slightly press with a spoon to make even layer. Then drizzle dressing again and spread evenly.
    8. Grate the cooked carrot on top of it evenly and drizzle with dressing as done above.
    9. Now spread the grated egg whites on top of it, spread the dressing same as above.
    10. Finally grate the egg yolk though smallest grater on very top of the layered salad.
    11. Take out the ring slowly if you used it.
    12. Decorate the salad with dill leaves if using it.
    13. Refrigerate for an hour at least, it usually served cold.
    3
    Done

    Tips & Tricks :-

    • You can use tinned/cooked chicken or turkey or any other fish if you are not a fan of tuna.
    • Onion and hard cheese can also be grated and layered in between.
    • You can use mayonnaise instead of above given dressing.

    Nadishaf

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Eclair with hazelnut praline custard
    previous
    Eclair with hazelnut praline custard
    White chocolate and cranberry muffins
    next
    White chocolate and Cranberry Muffins
    Eclair with hazelnut praline custard
    previous
    Eclair with hazelnut praline custard
    White chocolate and cranberry muffins
    next
    White chocolate and Cranberry Muffins

    Add Your Comment

    Subscribe
    SUBSCRIBE NOW

    Join My Newsletter Today On Nadis Kitchen

    Stay updated with all latest updates,upcoming "OFFERS" & much more.
    close-link