Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 medium potatoes (about 1 lb/450 g)
- 3 medium carrots (about 12 oz/340 g)
- 6 large eggs
- 1 small onion (about 4 oz/115 g)
- 2 cans tuna in oil, 5 oz/142 g each (about 7 oz/200 g drained)
- 3 tbsp (42 g) unsalted butter, softened
- 3/4 cup (180 g) mayonnaise
- 1 tbsp fresh lemon juice
- Salt and black pepper
- 2 tbsp vinegar + 1/4 cup water + 1/2 tsp sugar + 1/4 tsp salt (for onion quick-pickle)
- Fresh dill (garnish)
Do This
- 1. Boil potatoes (20–25 min) and carrots (12–15 min) until tender; hard-boil eggs (10 min). Cool completely and peel.
- 2. Finely chop onion; quick-pickle 10 minutes in vinegar, water, sugar, and salt. Drain well.
- 3. Drain tuna; mix with softened butter, lemon juice, pepper, and a pinch of salt. Flake gently.
- 4. Grate potatoes and carrots; separate eggs—grate whites, press yolks through a fine sieve.
- 5. Layer in a 8–9 inch dish: potatoes + 3 tbsp mayo; tuna + 3 tbsp mayo; onion; carrots + 3 tbsp mayo; egg whites + 3 tbsp mayo.
- 6. Finish with a generous fluffy blanket of sieved egg yolks. Cover tightly.
- 7. Chill 8–24 hours. Garnish with dill, slice cleanly, and serve cold.
Why You’ll Love This Recipe
- Classic Eastern European celebration salad with soft, delicate layers that meld overnight.
- Balanced flavors: buttery fish, tender vegetables, mellow onion, and a gentle mayo glaze.
- Beautiful presentation: golden “mimosa” yolk topping looks stunning on any table.
- Make-ahead friendly—ideal for holidays, potlucks, and stress-free entertaining.
Grocery List
- Produce: Potatoes, carrots, small onion, lemon, fresh dill
- Dairy: Unsalted butter, eggs
- Pantry: Canned tuna in oil, mayonnaise, vinegar, sugar, salt, black pepper
Full Ingredients
For the Salad Layers
- 3 medium potatoes (about 1 lb/450 g), scrubbed
- 3 medium carrots (about 12 oz/340 g), scrubbed
- 6 large eggs
- 2 cans tuna in oil, 5 oz/142 g each, well-drained (about 7 oz/200 g drained total)
- 3 tbsp (42 g) unsalted butter, softened
- 3/4 cup (180 g) mayonnaise
- 1 tbsp fresh lemon juice
- 3/4 tsp fine sea salt, divided (adjust to taste)
- 1/2 tsp freshly ground black pepper, divided
Quick-Pickled Onion (recommended)
- 1 small yellow or white onion (about 4 oz/115 g), finely chopped
- 2 tbsp vinegar (white wine or apple cider)
- 1/4 cup (60 ml) cold water
- 1/2 tsp sugar
- 1/4 tsp salt
To Finish
- Fresh dill fronds, finely chopped, for garnish
Step-by-Step Instructions
Step 1: Cook and cool the vegetables and eggs
Place potatoes in a pot and cover with cold water by 1 inch; add a pinch of salt. Do the same in a separate pot for carrots. Bring both to a boil, then reduce to a gentle simmer (about 190–200°F / 88–93°C). Cook carrots 12–15 minutes and potatoes 20–25 minutes, until a knife slips in easily. Drain and cool to room temperature, then refrigerate 20 minutes for easier grating.
For the eggs, place in a saucepan, cover with cold water by 1 inch, bring to a boil, then reduce to a brisk simmer. Cook 10 minutes. Transfer to an ice bath for 10 minutes, then peel.
Step 2: Soften the onion with a quick pickle
Finely chop the onion. In a small bowl, combine vinegar, water, sugar, and salt. Stir in the onion and let stand 10 minutes, stirring once. Drain thoroughly and press out excess liquid with a paper towel. This keeps the salad gentle and avoids sharp onion bite.
Step 3: Make the fish layer
Drain tuna very well. In a bowl, combine tuna, softened butter, lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper. Mix with a fork until cohesive but still slightly flaky. The butter makes the fish layer silky and helps it meld into the salad.
Step 4: Grate and separate
Peel the cooled potatoes and carrots. Using the large holes of a box grater, grate potatoes and carrots into separate bowls; season each with a pinch of salt and pepper. Halve the eggs and separate yolks from whites. Grate the egg whites on the small holes of the grater. Press egg yolks through a fine mesh sieve to create a fluffy, powdery “mimosa” topping.
Step 5: Assemble the layers
Use an 8–9 inch (20–23 cm) round glass dish or a flat plate with a 8–9 inch ring mold. Layer as follows, pressing gently after each addition:
- Base: Grated potatoes. Spread 3 tbsp mayonnaise evenly.
- Fish layer: The tuna-butter mixture. Spread 3 tbsp mayonnaise.
- All of the drained onion.
- Grated carrots. Spread 3 tbsp mayonnaise.
- Grated egg whites. Spread the final 3 tbsp mayonnaise.
- Top: A generous blanket of sieved egg yolks (the “mimosa”).
Wipe the sides clean with a damp towel for a neat look.
Step 6: Chill to meld the layers
Cover tightly with plastic wrap and refrigerate 8–24 hours. This rest is essential: the layers soften and marry into that signature tender, sliceable texture.
Step 7: Garnish and serve
Remove the ring (if using). Sprinkle with finely chopped fresh dill. Slice with a thin, sharp knife or a cake server, wiping the blade between cuts for clean layers. Serve cold.
Pro Tips
- Drain tuna thoroughly and pat dry with paper towels to avoid a soggy salad.
- Room-temperature butter blends smoothly with tuna, giving the fish layer a luxurious texture.
- Spread mayonnaise in thin, even films—think “glaze,” not thick frosting—for the soft, melt-together feel.
- Grate while ingredients are cold; the shreds hold better and layer more neatly.
- For a showpiece, assemble inside a springform ring or cake ring for perfect vertical sides.
Variations
- Salmon Mimoza: Swap tuna for canned salmon, carefully removing any bones and skin.
- Smoky Twist: Use smoked mackerel and skip the butter for a savory, assertive version.
- Cheese Layer: Add 1/2 cup (50 g) finely grated mild cheese between carrots and egg whites.
Storage & Make-Ahead
Keep covered and refrigerated for up to 3 days. Do not freeze. You can cook potatoes, carrots, and eggs up to 3 days ahead; store chilled in airtight containers. Assemble the salad 1 day before serving for best flavor and texture.
Nutrition (per serving)
Approximate values: 390 calories; 31 g fat; 15 g carbohydrates; 12 g protein; 430 mg sodium. Values will vary with specific brands and exact draining of tuna.
