Cold veggies grate best. Peel veggies just before grating.
In a separate pot put eggs into cold water. Once eggs are cooled, peel and cut eggs in half separate whites from yolks.
Mix 1 cup mayo with ¼ cup light olive oil and stir together until well blended and smooth. Transfer mixture to a zip-loc 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.
Mix drained tuna with 2 Tbsp mayo and a sprinkling of pepper. Spread tuna mixture over the bottom of the bowl.Drizzle a light layer of mayo over the tuna.
Finely grate the egg whites evenly and later over the tuna and season lightly with salt. Drizzle a light layer of mayo over the top.
Finely grate carrot & evenly place over the salad, sprinkle lightly with salt and drizzle on another thin layer of mayo.
Sprinkle grated cheese as required
Finely chop onion and saute for 5 minutes in 1 tsp oil, to just soften.Spread onion evenly over the salad and top with a thin layer of mayo.
Finely grate potatoes & evenly lauer over the salad, season with salt and pepper and drizzle on remaining mayo. Spread mayo gently and evenly over the top with a spatula.
Top with finely grated egg yolk along with tomato roses and mint leaves for garnish