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Ingredients and seasonings required in make

1. Use 2 (5 oz) cans tuna in oil, drained
2. Use 2 large carrots,peeld & grate
3. Take 2 large carrots,peeld & grate 1 medium or 1/2 large cabbage
4. Take 4 medium potatoes, boiled and peeled 1 cup mayonnaise
5. Take 1/4 cup extra virgin olive oil
6. Take to taste Salt and Pepper,
7. Take Tomato,parsley & spring onions for garnish, (optional)
8. Use 1 cup grated cheddar cheese(optional)
9. Prepare 1 cup corn kernel or use frozen or fresh

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How to cook 🍝🌽🍅🐟 MIMOSA RUSSIAN SALAD 🐟🍅🌽🍝:

1. Add whole unpeeled potatoes to a medium pot and fill with water. Bring to a light boil and cook for about 30 minutes, or until knife pierces them smoothly. Don’t let them get too soft. Let cool to room temp then refrigerate. Cold patato grate best. Peeld all the vegetables just before grating.
2. #How_to_Assemble_Salad: Mix 1 cup mayo with 1/4 cup olive oil and stir together until well blended and smooth. Transfer mixture to a zip-loc bag or (piping bag) and cut a tiny hole in the corner of the bag. You will be squeezing the mayo in thin strips over the salad layers. #First layer : Spread patato over the bottom of a cake tin (loose bottom) (9x9 square, 9x11 rectangular, or just use dish. drizzle a light layer of mayo & sprikle some cheese over the grated patato salt & paper.
3. #Second_layer: Sprinkle tuna repeat the same process each layer. #Third layer: Sprinkle the grated carrot. #Fourth layer: Sprikle the grated cabbage. Finely Spread the pre boiled sweet corn & than garnishing with tomato roses, spring onions and parsley if using. Put in to the refrigerator 2-3 hrs & serv.
5. Done and ready to serve!

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