Mimosa Salad with Tuna (Lighter)

By replacing high-fat mayonnaise with a mixture of strained yogurt and light sour cream, this traditional Russian dish offers a high-protein, perfectly balanced, and refreshing salad.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 300 g (10.5 oz) canned tuna in water, drained · 348 kcal in the whole recipe
• 4 eggs (200 g) · 286 kcal in the whole recipe
• 2 medium potatoes (250 g) · 192 kcal in the whole recipe
• 2 medium carrots (150 g) · 62 kcal in the whole recipe
• 1 small onion (70 g), finely diced · 28 kcal in the whole recipe
• 200 g (7 oz) strained yogurt · 190 kcal in the whole recipe
• 50 g (1.8 oz) light sour cream (used instead of classic smetana) · 68 kcal in the whole recipe
• 1 tbsp (15 ml) fresh lemon juice · 3 kcal in the whole recipe
• 10 g (0.35 oz) fresh dill, finely chopped · 5 kcal in the whole recipe
• Pinch of salt and black pepper

Method

1. Boil whole potatoes and carrots until tender; hard-boil the eggs for about 10 minutes, then peel and let cool.

   

2. Whisk together strained yogurt, light sour cream, lemon juice, salt, and black pepper until smooth.

   

3. Separately grate the cooked potatoes, carrots, and egg whites; finely mash the egg yolks with a fork in a separate bowl.

   

4. Soak diced onion in hot water for 5 minutes to soften bitterness, drain well, and mix with canned tuna.

   

5. In a serving dish, layer potatoes, tuna-onion mixture, carrots, and egg whites, spreading a thin coat of yogurt sauce between each layer.

   

6. Top with mashed egg yolks and fresh dill to recreate the classic mimosa flower look, then chill before serving.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.