Cooking Instructions
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Step 1
Place the
Carrots (4)
and
Yukon Gold Potatoes (3)
in a pot, cover with water so that it barely covers the vegetables. Season with
Salt (to taste)
.
Step 2
Bring to a boil, reduce to a simmer and cook for 25-35 minutes, just until the vegetables can be easily pierced with a fork.
Step 3
Drain the water from the vegetables and cool them.
Step 4
When they are cool enough to handle, peel them.
Step 5
Hard boil the whole
Eggs (6)
. Peel the eggs and cut them in half to separate the egg whites from the egg yolks.
Step 6
Drain the
Canned Tuna (285 g)
and mash it with a fork. Mix the tuna with
Mayonnaise (55 g)
.
Step 7
Spread half of the tuna on each plate into a circle.
Step 8
Using a box grater, finely grate about one and a half potatoes over the tuna on each salad.
Step 9
Place the
Mayonnaise (345 g)
in a ziptop bag and snip off a tiny hole in one of the corners.
Step 10
Drizzle about 1/4 cup of mayo over the potatoes on each salad.
Step 11
Spread the finely grated
Mozzarella Cheese (55 g)
on top of the potatoes. You might need less than 1/4 cup of cheese on each salad, you need just enough to cover the potatoes in a thin layer.
Step 12
Grate 2-2 1/2 carrots over the cheese on each salad, on the finest grater also. Drizzle with the same amount of mayonnaise.
Step 13
For the last layer, finely grate the egg whites only and drizzle with the same amount of mayo. This time, spread out the mayo with a spoon evenly on top of the egg whites.
Step 14
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. I garnished the salad with some simple flowers that I cut out from cooked carrots.
