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RUSSIAN SALAD

Ensaladilla Rusa is a classic Spanish dish often served as an appetiser or tapa with some breadsticks, It's perfect during warm weather, with a barbeque, or as part of a tapas spread. Recipe by Sophie @thecornerplot
READY IN

40 mins (plus chilling time)

COOKING TIME

16 mins

PREP TIME

15 mins

SERVES

Serves 4 as a starter

ingredients

  • 2 eggs
  • 250g salad potatoes, diced
  • 1 large carrot, diced
  • 50g fresh peas
  • 50g green beans, cut into 1cm slices
  • 2 spring onions
  • Baby gem lettuce, 2 leaves
  • 35g Manzanilla green olives
IN STOCK
  • 100g of Ortiz Bonito del Norte (plus a few flakes for decoration)
IN STOCK
  • 200g mayonnaise
  • 2 piquillo peppers, sliced
IN STOCK
  • 4 chives, chopped

Method

  1. Boil the eggs in a small saucepan for 10 mins, drain and cool in cold running water. Peel and grate.
  2. Boil the potatoes and carrots for 3 mins, until tender. Add the peas and beans and cook for another 3 mins. Strain the vegetables and leave to steam dry.
  3. Finely chop the spring onions, baby gem and olives. Drain the tuna, keeping the oil.
  4. Place the cooked vegetables, eggs, tuna, chopped vegetables and mayonnaise in a mixing bowl. Mix thoroughly, season to taste, cover and place in the fridge to chill.
  5. Once cold, divide between 4 plates (use a ring mould to create a neat finish). Top with the piquillo peppers, remaining tuna flakes and the chopped chives. Finish with a drizzle of the reserved tuna oil.

Little tips:

Add a little sherry vinegar for a touch acidity.

For the ultimate treat, lay strips of Ortiz tuna belly Ventresca over the top.

ingredients

  • 2 eggs
  • 250g salad potatoes, diced
  • 1 large carrot, diced
  • 50g fresh peas
  • 50g green beans, cut into 1cm slices
  • 2 spring onions
  • Baby gem lettuce, 2 leaves
  • 35g Manzanilla green olives
IN STOCK
  • 100g of Ortiz Bonito del Norte (plus a few flakes for decoration)
IN STOCK
  • 200g mayonnaise
  • 2 piquillo peppers, sliced
IN STOCK
  • 4 chives, chopped

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