Mimosa Russian Tuna Salad Food
MIMOSA SALAD
Provided by Food Network
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a glass bowl, whisk together the mustard, salt, pepper, vinegar, and shallot. Drizzle the olive oil over in a slow, thin stream, whisking all the time until the dressing is emulsified.
- In a large bowl, combine the lettuce with enough dressing to coat generously. Place a mound of the salad on each of 6 chilled plates and garnish with some of the diced egg white and a dusting of the sieved yolk.
MIMOZA SALATA (Салат Мимоза)
You have to try this Mimoza Salata (Салат Мимоза)! A delicious Russian layered salad popular during celebrations and holidays. A hearty salad with Tuna, Potatoes, Carrots, Eggs and of course, lots of Mayo. Who needs regular potato salad when you can have Mimosa Salad!
Provided by Peter Kolesnichenko
Number Of Ingredients 9
Steps:
- In a saucepan, boil the peeled potatoes and carrots for about 20 minutes, or until they are soft. Allow to cool and set aside.
- Cook the eggs until they are hard boiled, for about 10 minutes. Don't overcook as you need the egg yolks bright yellow. Allow to cool and peel. Remove the egg yolks from the egg whites. Separately grate the egg whites and set aside. Using a fork, gently crumble the egg yolks until they are in small pieces.
- Finely dice the white onion. Set aside. If you are using yellow onions which have a sharp bite, put them in boiling water for 2 minutes then strain before using. This will reduce the bite of the yellow onions.
- Drain the tuna, mash it using a fork with about ¼ cup mayo.
- On a serving platter, 7" springform pan or glass deep dish, start to layer your ingredients.
- Grate the peeled potatoes over the dish and evenly spread across the entire base. Add a few tablespoons of mayonnaise (or drizzle evenly), using the back of the spoon to thinly spread across the dish, gently pressing into the potatoes. Sprinkle salt and pepper over the potatoes.
- Spread evenly the tuna over the grated potato. Put the chopped onions evenly over the tuna.
- Add more mayonnaise to thinly spread across the dish.
- If you want to use the cheese for this recipe, add in at this layer, and lightly cover with mayo.
- Grate the carrots, spread evenly over the tuna mayo layer, and lightly cover with another layer of mayonnaise.
- Layer the grated egg whites evenly across the Mimoza Salad. Add the final layer of mayonnaise.
- The final layer is the crumbled egg yolks and fresh dill. Refrigerate for at least 2 hours before serving.
MIMOSA SALAD
This salad was served in a wonderful French restaurant in Vancouver and was a big hit with customers. The dressing gives a lovely color and finish to the salad
Provided by Bergy
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Arrange Lettuce on a large platter or individual plates.
- Lay the sliced eggs and sliced musrooms decoratively on the lettuce. Sprinkle the parsley throughout the salad.
- In a blender or food processor mix all the ingredients for the dressing blend well.
- Put dressing in a cruet.
- Pour over salad just before serving or let everyone put their own dressing on the salad at the table.
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- Add whole unpeeled potatoes and carrots to a medium pot and fill with water. Bring to a light boil and cook for about 30 minutes, or until knife pierces them smoothly. Don’t let them get too soft. Let cool to room temp then refrigerate. Cold veggies grate best. Peel veggies just before grating.
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- Wash potatoes, peel and cook in salted water to readiness. Cool the vegetables to room temperature and ground on a large grater. Put grated potatoes on a flat dish with a cooking ring. Grease a layer of potato with a small amount of mayonnaise.
- Open tuna cans. Drain liquid from canned tuna, mash the fish with a fork and put it on top of the potatoes. On top let’s apply a thin net of mayonnaise.
- Peel onions, cut into small cubes and pour with boiling water. Evenly distribute the ground onions over the canned tuna.
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