Tuna Layered Salad - Russian Mimosa Salad

This is a nice way of using the eggs left after the Easter feast...
The name of this salad is Mimosa as it has a nice yellow decoration on top made out of the egg yolks that resembles the beautiful flowers.
This salad is a classical Russian layered salad seasoned with the mayonnaise. For those who think that mayonnaise is very caloric: use the one I use - low fat! It only has 270 kcal per 100g... Or you may use the Greek yogurt as seasoning, but then salt the layers a bit.  


INGREDIENTS:
Servings: 3
 

1 tuna can with oil
2-3 carrots
2-3 potatoes
3 eggs
~100ml mayonnaise

1. Boil carrots and potatoes in their jackets. Boil the eggs. I used my Onion Skin coloured Easter eggs, the recipe is HERE.  Cool the veges and eggs down.
Note: The vitamins and minerals don't disperse that much while boiling vegetables in their jackets. 

2. Drain just half of the oil from tuna can.
3. Smash tuna with a fork into puree.
4. Grate carrots and potatoes with a thin grater and keep them apart in separate bowls.
5. Grate the eggs' whites the same way and keep the yolks untouched.

 You will need a cooking ring, that is a steel short tube of a diameter of about 10cm, you easily find them in commerce. If you want you may use the smaller rings, so you will have more servings.

Note: Originally this salad was prepared over a big dish or inside a big bowl. I suggest an original recipe and a modern way of presentation.
 
Note: For those who don't have the ring, don't worry!! Take a 1.5l plastic bottle and cut a ring off. You will see in my pictures.  

6. Oil the ring inside for an easy removal.
7. Put the ring over the dish or plate you are going to serve the salad.
8. First layer will be tuna. Divide tuna into three part as we are preparing three servings. 
Note: You may use three rings at the same time. So you can just distribute the ingredients in three.

9. Second layer: grated egg white and after that comes 1 teaspoon of mayonnaise (just for the 10cm ring serving).


 

10. Next you put the grated carrot and 1 teaspoon of mayo again.

 
11. The last layer is the grated potatoes and 1 teaspoon of mayo again.

12. As a decoration we will use the egg yolk. Grate 1 yolk into each ring carefully.

  


Here is one more decoration for the dish: a pickled cucumber rose.
     


13. To remove the ring, turn it carefully from side to side and then slowly rise it. 
14. It is better to refrigerate the salad overnight or at least for some hours before serving.

  ENJOY !!!