Mimosa Salad, also known as Layered Tuna Salad, is a delicious, hearty, and visually appealing dish made with layers of tuna, boiled eggs, grated carrots, potatoes, onions, and a creamy mayonnaise dressing. This versatile salad can be customized to fit your preferences, whether you’re looking for a protein-packed meal or a refreshing vegetarian option. Perfect for family gatherings, picnics, or holiday celebrations, this dish is not only easy to prepare but also makes a stunning centerpiece. Its layers of flavor and texture, along with its vibrant presentation, make Mimosa Salad a crowd-pleaser at any event.

Ingredients

2 (5 oz.) cans tuna in oil, drained
6 large hard-boiled eggs* (whites and yolks separated)
2 large carrots, boiled* and peeled
1 medium or ½ large onion
4 medium potatoes, boiled* and peeled
1 cup mayonnaise + 2 tablespoons mayonnaise, divided
¼ cup extra light olive oil
Salt and pepper, to taste
Tomato or dill for garnish, optional

Table of Contents

Instructions

How to Cook Potatoes, Carrots & Eggs:

Potatoes and Carrots:
- Place the unpeeled potatoes and carrots in a medium pot and fill with water. Bring to a light boil and cook for about 30 minutes, or until a knife easily pierces them. Be careful not to overcook. Allow them to cool to room temperature, then refrigerate until chilled. Cold veggies are best for grating.
Eggs:
- In a separate pot, place the eggs in cold water. Refer to a quick tutorial on how to make perfect hard-boiled eggs. Once the eggs are cooled, peel them and cut them in half. Separate the whites from the yolks.

How to Assemble the Salad:

Prepare the Dressing:
- Mix 1 cup of mayonnaise with ¼ cup of light olive oil. Stir well until smooth. Transfer the mixture to a zip-lock bag and cut a small hole in the corner of the bag. This will be used to squeeze the mayo in thin strips over the layers of the salad.
Layer the Salad:
- In a bowl, mix the drained tuna with 2 tablespoons of mayonnaise and a sprinkling of pepper. Spread the tuna mixture evenly over the bottom of a glass baking dish (9×9 square, 9×11 rectangular, or a trifle dish). Drizzle a light layer of mayonnaise over the tuna.
- Finely grate the egg whites and evenly distribute them over the tuna. Lightly season with salt and drizzle with a thin layer of mayonnaise.
- Finely grate the carrots and spread them evenly over the salad. Lightly season with salt and drizzle with more mayonnaise.
Cook the Onion:
- Bring a small pot of water to a boil. Finely chop the onion and boil for about 5 minutes. Drain the onion and rinse with cold water to cool it faster. Spread the cooled onion evenly over the salad, then add another thin layer of mayonnaise.
Grate the Potatoes:
- Finely grate the boiled potatoes evenly over the salad. Season with salt and pepper, and drizzle the remaining mayonnaise on top. Spread the mayo gently and evenly using a spatula.
Garnish:
- Top the salad with finely grated egg yolks, fresh dill, and tomato roses for garnish (optional). Liliana also provides a tutorial on how to make the tomato roses.

Why You’ll Love This Recipe

Flavorful Layers: The combination of tuna, vegetables, and creamy mayonnaise creates a balanced and satisfying dish.
Versatile and Easy to Customize: Perfect for gatherings, family meals, or as a make-ahead dish. You can swap ingredients based on preference.
Impressive Presentation: The layered structure and garnish of tomato roses make this salad a beautiful centerpiece.

Tips

Use Cold Veggies: Refrigerating the vegetables before grating helps achieve a better texture and consistency for the layers.
Boil the Onion: Boiling the onion reduces its sharpness, giving the salad a milder flavor.
Mayonnaise Control: Using a zip-lock bag to drizzle the mayo ensures even coverage and prevents over-saturating the layers.
Resting Time: Let the salad rest in the fridge for a couple of hours before serving. This allows the flavors to meld together.

Variations and Substitutions

Protein Options: Swap tuna for shredded chicken or salmon for a different flavor profile.
Vegetarian Version: Skip the tuna and add extra vegetables like peas, corn, or bell peppers.
Mayonnaise Alternatives: If you prefer a lighter version, try using Greek yogurt or a light mayo alternative.
Herbs and Garnishes: Experiment with fresh herbs like parsley or chives instead of dill for a unique twist.

FAQs

Can I prepare this salad in advance?

Yes! Mimosa Salad is perfect for making ahead. In fact, the flavors improve after sitting in the fridge for a few hours.

What can I serve with Mimosa Salad?

Serve with a side of crusty bread, fresh greens, or as part of a larger spread for a festive meal.

Can I make this recipe dairy-free?

Yes, you can substitute mayonnaise with a dairy-free option, such as vegan mayo or avocado-based spreads.

Serving and Suggestions

This salad is great as a side dish or as a main course. Serve it chilled for a refreshing treat.
Pair with a crisp white wine, like Sauvignon Blanc, for a light and balanced meal.
Perfect for picnics, potlucks, or holiday gatherings.

Mimosa Salad (Layered Tuna Salad)

Servings

servings

Prep time

hour

Cooking time

minutes

Ingredients

2 (5 oz.) cans tuna in oil, drained
6 large hard-boiled eggs* (whites and yolks separated)
2 large carrots, boiled* and peeled
1 medium or ½ large onion
4 medium potatoes, boiled* and peeled
1 cup mayonnaise + 2 tablespoons mayonnaise, divided
¼ cup extra light olive oil
Salt and pepper, to taste
Tomato or dill for garnish, optional

Directions

How to Cook Potatoes, Carrots & Eggs:
Potatoes and Carrots:
Place the unpeeled potatoes and carrots in a medium pot and fill with water. Bring to a light boil and cook for about 30 minutes, or until a knife easily pierces them. Be careful not to overcook. Allow them to cool to room temperature, then refrigerate until chilled. Cold veggies are best for grating.
Eggs:
In a separate pot, place the eggs in cold water. Refer to a quick tutorial on how to make perfect hard-boiled eggs. Once the eggs are cooled, peel them and cut them in half. Separate the whites from the yolks.
How to Assemble the Salad:
Prepare the Dressing:
Mix 1 cup of mayonnaise with ¼ cup of light olive oil. Stir well until smooth. Transfer the mixture to a zip-lock bag and cut a small hole in the corner of the bag. This will be used to squeeze the mayo in thin strips over the layers of the salad.
Layer the Salad:
In a bowl, mix the drained tuna with 2 tablespoons of mayonnaise and a sprinkling of pepper. Spread the tuna mixture evenly over the bottom of a glass baking dish (9×9 square, 9×11 rectangular, or a trifle dish). Drizzle a light layer of mayonnaise over the tuna.
Finely grate the egg whites and evenly distribute them over the tuna. Lightly season with salt and drizzle with a thin layer of mayonnaise.
Finely grate the carrots and spread them evenly over the salad. Lightly season with salt and drizzle with more mayonnaise.
Cook the Onion:
Bring a small pot of water to a boil. Finely chop the onion and boil for about 5 minutes. Drain the onion and rinse with cold water to cool it faster. Spread the cooled onion evenly over the salad, then add another thin layer of mayonnaise.
Grate the Potatoes:
Finely grate the boiled potatoes evenly over the salad. Season with salt and pepper, and drizzle the remaining mayonnaise on top. Spread the mayo gently and evenly using a spatula.
Garnish:
Top the salad with finely grated egg yolks, fresh dill, and tomato roses for garnish (optional). Liliana also provides a tutorial on how to make the tomato roses.