The traditional Russian salad "Mimosa" and is prepared most often with tuna. Such a dish turns out to be tasty and tender, for which he enjoys love in the families of Russians, and not only. In addition, you can cook it quickly enough: added eggs, carrots and potatoes, and that’s almost all. Canned fish in the salad “Mimosa” with tuna is in no way inferior to fresh in terms of useful properties and the presence of omega-6 and omega-3 acids. It is also useful for the functioning of the brain and the cardiovascular system.
Standard Mimosa Salad with Tuna
Products: three potatoes, two carrots, four chicken eggs, one onion, six tablespoons of mayonnaise, 200 grams of canned tuna, salt. This dish is suitable for a festive table, as well as for everyday. The process of making Mimosa salad with tuna: cook eggs, carrots and potatoes. Put vegetables on a plate, let cool. The eggs are sent to cold water. We clean and chop onions. Knead with a fork tuna, laid out on a plate of jars.
Peel the carrots, potatoes and eggs. In the latter, we separate the yolks from the proteins. Grate proteins on a coarse grater, yolks and vegetables - on a shallow. So far, we are putting everything in separate containers. We take a salad bowl and begin to fill it. Put potatoes at the bottom and grease with mayonnaise, then tuna, then onion and sauce again. Next, spread
egg whites over the entire area
, grease with mayonnaise, top with carrots, sauce. At the end, sprinkle the whole salad with yolk and decorate with herbs. Pepper Mimosa with tuna is ready.
Classic Salad Recipe
Necessary ingredients: six chicken eggs with bright yolks, a can of canned fish, in our case, tuna, 150 grams of cheese, 250 grams of mayonnaise sauce, 100 grams of butter, onions - three pieces, five sprigs of fresh dill or parsley, sliced ​​tomatoes yellow, lemon - for decoration.
So, Mimosa salad with tuna, recipe for cooking. We send butter in advance to the freezer . We cook eggs for ten minutes, transfer them, as always, into cold water, and after cooling we clean them. We divide it into yolks and squirrels. The last chopped finely with a knife, knead the yolks with a fork. Cover plates with pieces of egg. We chop with a knife, very finely, peeled onions. On a fine grater we rub the cheese, cover it. We cut off coarse twigs near the greenery, chop the remaining parts with a knife.
The complete set of our salad
We take out the fish from the can, if it is in oil, it is recommended to dry using a paper towel for this, folding it in several layers. Knead in a separate plate or grind in a blender. We begin to lay layers. But before you do this, you need to have all the ingredients at the same temperature. For this purpose, you can put them in the refrigerator for 30 minutes. We take a not very deep, but wide dish, proceed. We spread the egg whites with the first layer and cover them with grated cheese, and on top we place the mashed fish. For the first time, grease our salad with mayonnaise, top with chopped onions.
Then spread half the cooked yolk, sauce, sprinkle with herbs. Then we get the frozen oil and rub on a fine grater. The final layer is the yolks, rubbed through a sieve with a spoon. Mimosa with tuna and cheese is ready. We send the salad for at least two hours in the refrigerator, and preferably - at night. Giving on the table, garnish with slices of tomatoes, lemon, herbs. The ingredients can be divided into two parts and make more layers.
New Year's salad “Mimosa” with tuna, recipe
You won’t surprise anyone with the salad itself. But if you change the cooking principle a bit, introduce the idea of ​​serving in portions, it would seem to change the dish itself, and will cause a new interest in it for guests and household members. So, for four servings we will need such products: canned tuna - 200 gamma, boiled potatoes - two large pieces, boiled eggs - two, boiled carrots - one, onions - half a head, cheese - 50 grams, mayonnaise, salt, greens dill - for decoration when serving.
Mayonnaise in this case is recommended to use homemade. A few starters for this Mimosa salad with tuna recipe. To cook it, it is advisable to use a confectionery ring, but if it is not there, you can use cocotte mugs, bowls, tea mugs and
cling film, which is covered in a container. Then we prepare the salad in layers, turn it over, remove the film.
The process of making New Year's “Mimosa”
Rub the potatoes on a fine grater and spread them in a bowl in a bowl, smooth and grease with mayonnaise. We drain the juice from the fish, knead it with a fork and put it on top, well-rammed. The next layer is finely chopped onion, then mayonnaise again. Next - carrots, grated, gravy. In the same way we rub the squirrels and send to the bowl, having rammed a little. The next layer is finely grated cheese. Mayonnaise again. Then - yolks, grated on a fine grater.
Do not forget to flatten all layers. We complete our construction with grated potatoes and mayonnaise. The second layer of potatoes is done for the convenience of turning the salad when serving. We cover it with a film, leave it to soak at room temperature for 60 minutes, and then put it in the refrigerator. Mimosa salad, the recipe for tuna of which we have reviewed, is ready. Serve directly from the refrigerator, decorated with yolks, herbs and grated cheese.