Place the Carrot (4) and Yukon Gold Potato (3) in a pot, cover with water so that it barely covers the vegetables. Season with Salt (to taste).
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.
Drain the water from the vegetables and cool them.
When they are cool enough to handle, peel them.
Hard boil the whole Egg (6). Peel the eggs and cut them in half to separate the egg whites from the egg yolks.
Drain the Canned Tuna (10 ounce) and mash it with a fork. Mix the tuna with Mayonnaise (1/4 cup).
Spread half of the tuna on each plate into a circle.
Using a box grater, finely grate about one and a half potatoes over the tuna on each salad.
Place the Mayonnaise (1 1/2 cup) 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 on each salad.
Spread the finely grated Mozzarella Cheese (1/2 cup) 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.
Grate 2-2 1/2 carrots over the cheese on each salad, on the finest grater also. Drizzle with the same amount of mayonnaise.
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.
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.