Layered Tuna Salad (Mimosa Salad)

This beautiful layered tuna salad makes a real statement and is perfect for special occasions. It’s called the Mimosa Salad and is made with potatoes, carrots and eggs. All these ingredients are so simple, but the presentation makes it really special.

Mimosa Salad, a Layered Tuna Salad with potatoes, carrots and eggs

Mimosa salad was a staple for holiday meals in the former USSR. Growing up in Belarus, hearty salads like Olivie or Shuba (Fur Coat Salad) were a must to make for birthdays, holidays and weddings. Mimosa or Mimoza salad, has nothing to do with the mimosa drink, but was named this way in honor of the yellow flowers on a mimosa tree.

A layered salad takes very simple ingredients and transforms them into something so much more special. It looks so much more elevated and upscale, but is really quite easy to create. Even though these ingredients are hearty, grating most of the ingredients on the small holes of a box grater gives them a really cloud-like and much more fluffier texture. This salad would look and taste very different if you just chop everything up and mix them with mayonnaise.

Layered salads are great because you can make them in advance, but they also look stunning too. Garnish them with some fresh herbs and I even made some cute carrot flowers to make it every prettier. Not only is the Mimosa salad a statement piece for special occasions, but it tastes great, so I often make it for meal prep to enjoy for lunches throughout the week.


Scroll to the bottom of the page for the printable recipe with measurements.

  • canned tuna
    • My favorite tuna to use is yellowfin tuna packed in oil. You can also use canned tuna packed in water as well.
    • Instead of the tuna, you can also use canned or cooked salmon or even sardines.
    • If you’re not a fan of tuna or seafood, another great option is to use chicken. Canned chicken, rotisserie chicken or cooked chicken can be used too and it works really well.
  • potatoes
    • I love the color and flavor of gold/yellow potatoes, but any type of potatoes will work for this recipe.
  • carrots
  • hard boiled eggs
  • salt, ground black pepper
  • mayonnaise
  • fresh herbs, like parsley or dill, to use as a garnish

How To Make Mimosa Salad (a layered tuna salad)

  1. First, cook the potatoes and carrots.
    • Place the carrots and potatoes in a pot, cover with water so that it barely covers the vegetables. Season with salt.
    • Bring to a boil, reduce to a simmer and cook just until the vegetables are cooked through and can can be easily pierced with a paring knife. Don’t over cook the vegetables!
    • Drain the water. When they are cool enough to handle, peel them.
  2. Meanwhile, hard boil the eggs. Cool the eggs, peel them and separate the eggs whites from the egg yolks.
  3. Drain the tuna and mash it with a fork. Mix the tuna with about 1/4 cup of mayonnaise and add some ground black pepper. (You can also add some other herbs and spices, if you’d like, such as red pepper flakes, mustard, dry or fresh herbs, etc.)
  4. Finally, assemble the salad. Place a springform pan on a cake stand or any serving dish that you want to use.
  5. Grate the potatoes on the medium holes of a box grater, and spread them out evenly as the base layer of the salad.
  6. Drizzle some mayonnaise over the potatoes.
    • Place the mayonnaise in a ziptop bag and snip off a tiny hole in one of the corners. Drizzle about 1/4 cup of mayo over the potatoes. (Use more or less mayo depending on how much potatoes you used.)
  7. Spread the tuna over the potatoes.
  8. Next, grate the carrots on the medium holes of the box grater as well. Drizzle with the same amount of mayonnaise as the potatoes.
  9. Use the medium holes of the box grater to grate the egg whites. Drizzle with mayonnaise and for this layer, go over the drizzled mayonnaise with a spoon to spread it out.
  10. Lastly, spread out the egg yolks over the egg whites as the final layer of the salad.
    • Mash up the egg yolks with a fork in a small bowl, or press them through a fine mesh sieve.
    • Sprinkle on top of the salad.
  11. Keep the salad refrigerated until you are ready to serve. Remove the springform pan and enjoy.
How to make Mimosa salad tutorial, a layered tuna salad

Serving the Mimosa Salad

Salads like this one are so great for holidays and special occasions because you can make them in advance. You can make this salad 1-2 days ahead of time, then simply take it out of the refrigerator, remove the springform pan and it’s ready to be enjoyed.

I usually cook extra carrots and make some very simple carrot flowers and place them on top as a garnish, along with some fresh herbs, like parsley or dill.

Layered tuna salad (Mimosa salad)
in a springform pan

To make the carrot flowers, cut the cooked carrots into slices and cut out some petals using a paring knife. You can even use tiny cookie cutters to make the flowers too.

Use a serving spoon to serve portions of the salad or you can even cut it into wedges.

Helpful Tips

Different Options for Assembling the Salad:

– You can use an 8 or 10 inch springform pan to make 1 large salad or use 2 6 inch springform pans to make 2 salads.
– We often used shallow plates to assemble the salad, in which case I would make 2 salads too.
– You can also assemble the salad in a glass pyrex dish of some sort.

Flavor Variations:

Instead of the tuna, you can use several other things to create other delicious options of this salad.
– Canned salmon or cooked salmon (mix with mayo)
– Canned or cooked chicken (mix with mayo)
– sardines (I love this option, simply mash it up, no mayo needed)
– smoked salmon (finely chop up the salmon and spread out over the potatoes instead of the tuna)

Use the fine holes of the box grater instead of the large holes.

This really makes all the difference in creating the individual layers of the salad and also to keep it so fluffy and cloud-like, not dense and heavy.

Drizzling the mayo on top is much easier than spreading it on with a spoon. It also helps to keep the texture of the salad light and fluffy, instead of dense and compact.

It works so well for this salad.

Meal Prep Options:

– As I already mentioned, make the entire salad 1-2 days in advance.
– You can also cook the potatoes, carrots and eggs a few days in advance.

Mimosa Salad 
Layered Tuna Salad

Layered Tuna Salad (Mimosa Salad)

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This beautiful layered tuna salad is made with potatoes, carrots and eggs. The presentation makes it really special, perfect for holidays.

  • Author: Olga’s Flavor Factory
  • Prep Time: 40 mins
  • Cook Time: 35 mins
  • Total Time: 1 hour 15 mins
  • Yield: 8 1x
  • Category: Sides


  • 3 medium yellow/gold potatoes
  • 45 carrots
  • salt, ground black pepper
  • 68 eggs, hard-boiled
  • 2 cans (5 oz each) tuna
  • 1 3/42 cups mayonnaise
  • fresh herbs, to use as a garnish, like parsley or dill


  1. Cook the potatoes and carrots. Place the carrots and potatoes in a pot, cover with water so that it barely covers the vegetables. Season with salt. Bring to a boil, reduce to a simmer and cook until the vegetables are cooked through and can be pierced with a paring knife.
  2. Drain the water from the vegetables and cool them.When they are cool enough to handle, peel them. It’s really easy to do with a butter knife or a paring knife.
  3. Hard boil the eggs. Peel the eggs and cut them in half to separate the egg whites from the egg yolks.
  4. Drain the tuna and mash it with a fork. Mix the tuna with about 1/4 cup of mayonnaise and season with ground black pepper. You can also season the tuna with other herbs and spices. 
  5. Place the ring of a springform pan on a serving plate. 
  6. Use the medium holes of a box grater to grate the potatoes, carrots and egg whites. 
  7. For the bottom layer of the salad, grate the potatoes and spread them out evenly inside the springform pan.
  8. Place the mayonnaise in a ziplock bag, cut a small corner off and drizzle the mayonnaise over the potatoes, covering them in a thin layer. (Use more or less mayo depending on how much potatoes you use and your preference.)
  9. Next, spread out the tuna over the potatoes. 
  10. Grate the carrots in the same way that you did the potatoes, followed with drizzled mayonnaise. 
  11. For the eggs, we’re going to place them in separate layers.  Finely grate the egg whites over the carrots (the same way as the potatoes and carrots) and drizzle with a final layer of mayonnaise. This time, spread out the mayo with a spoon evenly on top of the egg whites.
  12. Mash up the egg yolks with a fork in a small bowl, or press them through a fine mesh sieve. Sprinkle on top of the salad.
  13. Keep the salad refrigerated until you are ready to serve it. (You can make the salad 1-2 days in advance.)
  14. Remove the springform pan ring before serving the salad and garnish with fresh herbs, like parsley or dill. I also made some simple carrot flowers by cutting cooked carrots into slices then cutting out a few petals with a paring knife. 


  • This recipe makes 2 (6 inch) salads or 1 large 8-10 inch salad. 
  • Instead of using tuna, you can also use cooked or canned salmon or chicken, adding mayonnaise as well.
  • Smoked salmon or sardines can be used instead of the salmon, but in that case, you don’t have to add the mayonnaise. 
  • If you choose to use chicken instead of tuna, add a layer or fi=-nely grated cheese on top of the chicken – so good!

Did you make this recipe?

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  • Liliya

    is it 5 or 3 potatoes? on pic you have 5. And how many ounces is your tuna? Thanks. I’ll be making this for Easter 🙂 Xpuctoc Bockpec!!!

  • Valentin Goncharenko II

    This salad is SO VERY tasty!! The tuna provides such a flavorful base and the smoothness of the eggs, the heartiness of potatoes and extra zing of carrots adds up to a gorgeous array of flavors and textures all at once!!! Perfection Olga!!! Great job!

  • Marina

    My mom has been making this salad for as long as I can remember, I’m glad you posted it, it’s one of our favorites. I had another salad planned for Easter but there is a good chance I might be changing my menu a little, and including this one instead:)

  • Luda from Harrisonburg, VA

    Beautiful Salad! I will try to make this one too. Thank you so much for sharing these wonderfl foods. Have a Blessed Easter. He has risen!

  • Nataliya

    Pruvet Olga

    Pasibki za etot salat, bydem delat ego….moj voprosik, kak tu tak krasiva ego na tarelky polozhula? Pasibki

  • elena

    R u saying that u ended up with 3 plates of salad with 6inches in diameter each. Or did u have one that was bigger and 2 smaller ones. Thanks

    • olgak7

      No, this recipe will yield 2 plates of salad, Elena. I was just showing 2 examples of different plates that can be used, either flat or deep. Either way, you’ll have 2 salads, unless you use a bigger or smaller plate.

  • Oksana K

    Ok, so at first i was wondering about the combination of tuna and cooked potatoes & carrots alltogether, but i had a feeling it will be unexpecteldy good (as everything else on this wonderful site ;-D ). So i dared to make my first, and bring to mom’s on Mother’s day, for a potluck (risky, i usually try my first, then do another to share).
    I haven’t followed instructions very carefully, so missed the part, where it says about recipe yelding 2 dishes, lol. Anyway, i had some leftover ingridients – no big deal, used them elsewhere…
    But, boy! did it turn out good, or what?!?! 😀 My sister called it “tuna shuba” lol… very similar! And everyone liked it, it was new, pretty and yummy! Looked very nice with decor just like yours, except for the “walls” i had shredded cheese on the sides, because they didn’t look as pretty as yours. Thank you Olichka!!! God bless you for doing this. We all benefit from this site a whole lot! 🙂

  • Tallya

    Thank you for this recipe, I made it for my picnic birthday party today and everyone loved it. I made it in clear 8oz plastic cups with lids for portability, and the individual salads looked cute. I sprinkled them with green onion and I think that added a little extra flavor which I liked. Be blessed!

    • olgak7

      That’s great, blueberry – I’m thrilled that you like it. Sure, use onions. I don’t like the taste of raw onions, but that’s a personal preference. If you like it, onions will be awesome!

  • Diana

    So out of the 6-8 eggs you only grate 3-4 of the egg whites? also do you mind sharing how you cut the carrots into flowers like that?

    • olgak7

      If you read the instructions, you will see that I actually made 2 salads. so, 3-4 egg whites, per salad. For the carrot flowers, I just sliced a cooked carrot into slices and then cut out tiny triangles out of the sides all the way around.

  • Elizabeth S.

    This is one of my favorite Russian salads, thanks for the step-by-step! I’m pretty sure I prefer it with onion, maybe grate it finely so it doesn’t come across too strong?

  • Svetlana

    I forgot about this salad. Didn’t make it for a long time. I have to make it again. Your looks so great and delicious that I want in right away 😉

  • Victoria

    This is a favorite in our home. I have never used tuna fish and it was delicate and delicious.
    I just put the potatoes as the first level. Thank you for a new version of memoza. This one is a keeper. Made this for Chrismas and New Year, awesome.

      • Victoria

        The recipe that was taught to me by my Mom does not have potatoes. The egg whites, sardines w/mayo, onion /w vinegar, carrots, cheese or butter, egg yolks. The base is made from egg whites and there is diced, vinegar soaked and rung out onion level. It gives it a little zing, but the salad will “run”, after the first day of preparation.

  • Vita

    Hi Olga,

    I love your blog! I just discovered it recently and have already tried a few recipes with great success! I was wondering if I could use mild cheddar cheese instead of mozzarella because that’s all I have on hand right now, but would love to make this today.

  • Aleksiy

    This is one of my all time favorite Russian foods. THIS here is what convinced my friends that Russians don’t eat only boiled potatoes & fish!
    Olga—my refrigerator broke the other day, so my family decided to make the best of it & have a big dinner as not to waste the food. This salad was so delicious alongside some cherubeki, various pickles, of course potatoes and some sausages. I myself am vegetarian, so we made “lent style” salad—I put in slightly mash chickpeas, with a bit of crushed nori, instead of the tuna. This worked perfectly.
    Your site makes me smile. Thank you for this awesome collections of home style food 🙂

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