Mimosa Salad with Tuna and Saury
This festive Mimosa salad combines canned saury and tuna with potatoes, apple, carrot, eggs, cheese and butter. The ingredients are arranged in layers and finished with egg yolk and fresh herbs.
Updated : 06 November, 2026
Easy
About 45 min.
Ingredients
5
Chicken eggs
1
Carrot
0.5
Onions
3
Potato
150 milliliters
Water
2
Apple
0.5
Lemon
210 grams
Canned saury
185 grams
Canned tuna
180 grams
Mayonnaise
70 grams
Butter
50 grams
Hard cheese
to taste
Ground black pepper
to taste
Greens
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the ingredients and seasonings needed for the layered salad.
Step 2
Hard-boil 5 eggs. Separate the whites from the yolks and finely grate them into separate bowls.
Step 3
Cut 2 small apples into fairly small cubes and place them in a bowl. Drizzle with lemon juice for flavor and to keep them from browning. Coarsely grate 1 previously boiled carrot.
Step 4
Coarsely grate 3 previously boiled potatoes.
Step 5
Finely chop half an onion and place it in a small bowl. Pour boiling water over it and leave for 10–15 minutes to soften its sharp flavor.
Step 6
Place 180 g mayonnaise in a piping bag. Add a small amount of mayonnaise to the grated potatoes, season with salt and ground black pepper to taste and mix well.
Step 7
Place 210 g canned saury and 185 g canned tuna in a deep bowl. Mash the fish thoroughly with a fork and mix together.
Step 8
Drain the onion in a fine sieve and rinse briefly under cold water. Add it to the fish and mix well.
Step 9
Place the potatoes in an even first layer on a suitable serving plate. Spread the fish mixture evenly over the potatoes.
Step 10
Pipe a thin lattice of mayonnaise over the fish layer.
Step 11
Mix the grated carrot with the chopped apples. Spread the apple and carrot mixture evenly over the salad and gently press it down with a fork.
Step 12
Pipe another thin lattice of mayonnaise over the apple and carrot layer.
Step 13
Spread the grated egg whites evenly over the top and sides of the salad.
Step 14
Pipe another thin lattice of mayonnaise over the egg white layer.
Step 15
Using a fine grater, alternately grate 70 g partially frozen butter and 50 g simple semi-hard fermented cheese over the top of the salad.
Step 16
Decorate the sides of the layered salad with the finely grated egg yolks.
Step 17
Garnish the top with finely chopped fresh herbs to taste.
Step 18
The salad is ready to serve.
Author note
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