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
OUT OF STOCK
- 4 chives, chopped
Method
- Boil the eggs in a small saucepan for 10 mins, drain and cool in cold running water. Peel and grate.
- 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.
- Finely chop the spring onions, baby gem and olives. Drain the tuna, keeping the oil.
- 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.
- 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
OUT OF STOCK
- 4 chives, chopped