So for this salad you will need:
¼ of medium onion;
1 medium potato;
1-2 medium carrots;
1 can of light tuna in water;
1 teaspoon of salt;
1 teaspoon of pepper;
1 tablespoon of parsley;
3 tablespoons of mayo; (light)
2 tablespoons of American cheese (shredded) (not necessary, maybe excluded from the recipe);
Carefully wash and boil potato and carrots. (Boil for 20 min or until cooked). Boil 1 egg. Take off the heat drain the water and let the ingredients cool.
Meanwhile, take the tuna, open and drain, put in a separate bowl, add 1 tablespoon of mayo, add salt, pepper and stir very well.
Peel the cooled off carrots and potato, finely chop the 1/4 of onion.
Take the bowl for the salad and now we’ll create the layers of the salad. (BTW this salad shouldn’t be stirred).
1 layer: onion and a little bit of salt (I use saltshaker to carefully salt every layer. This also helps me not to use too much salt in my dish).
2 layer: shred carrot (one or half, depending on how many carrots you did boil) salt and pepper this layer a little bit.
3 layer: take your tuna mixed with mayo, put it as a next layer (no salt or pepper)
4 layer: (if you want to add cheese this is time for it: shred the American cheese, so that a fine layer would form) If you don’t use the cheese,- grate the other half of carrot/ or the second carrot. (Salt and pepper,
don’t get too excited with salt and pepper, add just a bit!)
Now we do the decoration. In Slavic countries this salad is
called: mimosa, because the salad is decorated with grated egg yolk that reminds mimosa flowers (see the pic). Honestly it’s not necessary to decorate this salad with egg yolk. A leave of parsley will do just fine, but if you want your salad to look like this exotic Georgian flower you definitely should decorate it with egg yolk.
One more detail: in Slavic countries we don’t use tuna in this salad – we use canned pilchards/sardines in oil, but, as they contain too many calories I substituted sardines with tuna.