1-Creating Mimosa Salad is an enjoyable process that starts with pre-cooking the key components for the best texture. Begin by boiling the eggs and vegetables as outlined: Place eggs in cold water, bring to a boil, and cook for about 10 minutes until hard-boiled, then cool, peel, and separate the whites and yolks. For the potatoes and carrots, boil them whole and unpeeled for around 30 minutes until tender but firm, then let them cool and refrigerate.

2-Once ready, mix 1 cup of mayonnaise with 1/4 cup of extra light olive oil in a bowl, and transfer it to a zip-lock bag with a small cut tip for easy drizzling. In a glass baking dish, combine the drained tuna with 2 tablespoons of mayonnaise and a bit of pepper, spreading it as the first layer and adding a drizzle of the mayo mixture. Next, add a layer of finely grated egg whites, season with salt, and drizzle more mayo on top.

3-Follow with grated carrots, seasoned with salt and drizzled with mayo, then a layer of boiled, finely chopped, and rinsed onion with more mayo. Top it off with grated potatoes, seasoned with salt, pepper, and the rest of the mayo mixture, smoothing everything with a spatula. Finally, garnish with finely grated egg yolks and optional touches like fresh dill or tomato slices shaped as roses. The total preparation time is about 1 hour and 30 minutes, including 1 hour for prep and 30 minutes for cooking, but you can save time by pre-cooking elements one or two days ahead.