Mimosa salad with tuna is an incredibly tender appetizer that won’t break the bank and will bring a lot of pleasure. The cooking process is simple and takes virtually no time. All Soviet children know Mimosa anyway. This salad, like “Herring under a fur coat” or “Olivier”, used to be prepared for the holidays. Today, this salad can be prepared at any time, regardless of the occasion. I won’t say that this is my favorite snack, but you can diversify your diet. Take a look at the collection, you might find it useful too.
Classic Mimosa salad with canned tuna
The classic Mimosa salad with canned tuna turns out to be incomparable. It is the tuna that makes it special and tender. It’s too simple for a holiday table, but for an everyday menu it’s quite a good option. Although sometimes you want simple, ordinary food. Try it!
- Tuna canned 1 jar
- Potato 2 (things)
- Red onion 1 (things)
- Carrot 1 (things)
- Chicken egg 2 (things)
- Salt taste
- Mayonnaise taste
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The classic Mimosa salad with canned tuna is very easy to prepare. First of all, take the necessary components. Wash the potatoes and carrots with a brush under water and cook them in a convenient way.If there are only a few vegetables, I use the microwave. Wash and hard-boil chicken eggs, do not forget to add salt to the water. Cool the cooked vegetables and remove the skins. -
Grind the boiled potatoes. Place a cooking ring on the dish in which you will serve the salad. Spread the potatoes in the first layer, add salt if necessary, and soak in mayonnaise. -
Mash the canned tuna with a fork and place in the next layer. -
Peel the red onion and chop into small cubes. If desired, pour over boiling water to remove excess spice. Sprinkle canned food. -
Coat the onion with mayonnaise. -
Grind the peeled carrots. Lay out the next layer. Add some salt. Spread with mayonnaise. -
Remove the shell from boiled chicken eggs. Divide into whites and yolks. Grate the egg white and spread over the salad in the next layer. Soak with mayonnaise. -
Grate the chicken yolk on top. -
Carefully remove the cooking ring. Treat your loved ones. Enjoy!
Mimosa salad with tuna and cheese
Mimosa salad with tuna and cheese is my favorite option. The cheese in this appetizer is perfect. Although there is very little of it in the salad, it adds some zest. Available products are used for cooking. This is probably why many people love this salad. It looks cute and is perfect for family gatherings.
Cooking time – 50 min.
Cooking time - 30 min.
Portions – 2
Ingredients:
- Canned tuna – 1 can.
- Potatoes – 2 pcs.
- Greenery - for decoration.
- Carrots – 1 pc.
- Hard cheese – 40 gr.
- Chicken eggs – 3 pcs.
- Salt - to taste.
- Ground black pepper - to taste.
- Mayonnaise - to taste.
Cooking process:
Step 1. Promptly collect the necessary components.Wash the potatoes and carrots with a brush under water and cook them in a convenient way. I use the microwave if there are not many vegetables. Wash and hard-boil chicken eggs, do not forget to add salt to the water.
Step 2. Cool the cooked vegetables and remove the skins. Grind the boiled potatoes. Place a cooking ring on the dish where you will collect the appetizer. Spread the potatoes in the first layer, add salt and pepper if necessary, and soak in mayonnaise.
Step 3. Use a fork to crush the canned tuna and spread it over the potato layer. Grind the hard cheese using a grater and distribute over the fish layer. Soak a little with mayonnaise.
Step 4. Remove the shell from boiled chicken eggs. Separate the whites from the yolks. Grind the protein and distribute over the salad. Soak with mayonnaise. Grind the peeled carrots. Distribute among the whites. Add some salt. Layer with mayonnaise.
Step 5. Grate the chicken yolk on top.
Step 6: Carefully remove the cooking ring. If desired, decorate with leaves of your favorite greenery.
Step 7. For a festive version, you can decorate the top with red caviar. The dish will sparkle with different colors. Help yourself and enjoy with pleasure! Bon appetit!
Mimosa salad with canned tuna and rice
Mimosa salad with canned tuna and rice is a rather interesting option. If you don't like boiled vegetables, you'll love this recipe. Everything is as simple as possible. The main thing is to cook the rice correctly so that it does not turn into porridge and remains in a crumbly, presentable form.
Cooking time – 50 min.
Cooking time - 20 minutes.
Portions – 6
Ingredients:
- Canned tuna – 1 can.
- Long grain rice – 70 gr.
- Water – 50 ml.
- Lemon – 0.5 pcs.
- Onions – 1 pc.
- Hard cheese – 70 gr.
- Chicken eggs – 2 pcs.
- Salt - to taste.
- Fresh cucumber – 1 pc.
- Mayonnaise – 3 tbsp.
Cooking process:
Step 1. Rinse long grain rice several times until the water becomes clear. Boil in salted water until tender. See the instructions on the back of the package. Strain the cooked rice through a sieve and rinse under the tap. Leave to allow excess liquid to drain.
Step 2. Peel the onions and cut into half rings. To get rid of excess pungency, place in a container and fill with water and lemon juice. Set aside. Uncork the canned tuna, drain the liquid and mash with a fork.
Step 3. When the onion is pickled, combine it with canned food. Rinse the fresh cucumber, dry it and cut into squares.
Step 4. Grind the hard cheese using a grater. Wash and hard-boil chicken eggs, do not forget to add salt to the water. Now assembling the salad. Take a dish where you will collect the snack.
Step 5. Spread the rice in the first layer, add salt if necessary, and soak in mayonnaise. Sprinkle with cheese and distribute canned food with onions. Place cucumber cubes on the fish layer. Lightly salt and cover with mayonnaise.
Step 6. Remove the shell from boiled chicken eggs. Separate the whites from the yolks. Grind the protein and distribute over the salad. Soak with mayonnaise. Grate the chicken yolk on top. If desired, garnish with leaves of your favorite herbs and fresh cucumber. Treat your loved ones. Enjoy!
Mimosa salad without potatoes with tuna
Mimosa salad without potatoes with tuna will exceed all your expectations. This is mega appetizing even without boiled vegetables. Some people don’t like boiled vegetables, especially carrots, as in the classic version.Due to its calorie content, this option is quite filling, but also super tasty.
Cooking time - 20 minutes.
Cooking time - 20 minutes.
Portions – 4
Ingredients:
- Canned tuna – 1 can.
- Dill - for decoration.
- Butter – 80 gr.
- Onions – 1 pc.
- Hard cheese – 100 gr.
- Chicken eggs – 5 pcs.
- Salt - to taste.
- Mayonnaise – 80 gr.
Cooking process:
Step 1. Gather the necessary components. Wash the chicken eggs under the tap and hard-boil, do not forget to add salt to the water. Rinse the dill sprigs and leave to dry. Peel the onions. Cool the butter well, you can put it in the freezer.
Step 2. Remove the shell from boiled chicken eggs. Separate the eggs into whites and yolks. Grind the protein on a grater. Take a salad bowl and lay out the protein layer. Add some salt.
Step 3. Grind the hard cheese using a grater and spread over the protein layer.
Step 4. Use a fork to crush the canned tuna and spread it over the cheese layer. Chop the onion into small cubes. If desired, pour over boiling water to remove excess spice. Strain through a sieve and sprinkle over the canned food. Soak the onion in mayonnaise.
Step 5. Grind the cooled butter and spread in an even layer.
Step 6. Grate the chicken yolk on top, spreading it into an even layer.
Step 7. If desired, decorate the appetizer. Treat your loved ones. Eat and enjoy!
Mimosa salad with canned tuna and apple
Mimosa salad with canned tuna and apple turns out super tender and incredibly appetizing. Green apple adds freshness and lightness to the dish. I've been using this interesting option recently. And I want to say that the homemade salad is a hit!
Cooking time – 40 min.
Cooking time - 30 min.
Portions – 6
Ingredients:
- Canned tuna – 1 can.
- Potatoes – 600 gr.
- Carrots – 240 gr.
- Onions – 80 gr.
- Green apple – 250 gr.
- Salt - to taste.
- Mayonnaise – 100 gr.
Cooking process:
Step 1. Wash the potatoes and carrots with a brush under water and cook in a convenient way. I use the microwave if there are not many vegetables. Cool the cooked vegetables and remove the skins. Grind the boiled potatoes. Soak in mayonnaise, add salt and mix, set aside in a separate container.
Step 2. Grind the peeled carrots. Soak in mayonnaise, add salt and mix, set aside in a separate container.
Step 3. Place a cooking ring on the dish in which you will serve the salad. Spread the potatoes in the first layer and soak them a little with mayonnaise.
Step 4. Wash the apple and peel it with a vegetable peeler. Grind the peeled apple on a grater. Spread over the potato layer and lightly soak with mayonnaise.
Step 5. Use a fork to crush the canned tuna and spread it over the apple layer.
Step 6. Peel the onions. Chop the onion into small cubes. If desired, pour over boiling water to remove excess spice. Strain through a sieve and sprinkle over the canned food. Soak the onion in mayonnaise.
Step 7. Lay out the carrot layer and lightly soak it with mayonnaise.
Step 8: Carefully remove the cooking ring. If desired, decorate with sprigs of your favorite greenery. Help yourself and enjoy with pleasure! Enjoy!
