Ensaladilla Rusa

Tender vegetables bound by a creamy mayonnaise, scattered with tuna flakes. The texture is dense and fresh, with the crunch of olives punctuating every bite.

• Prep time: 20 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 665
• Protein: 23 g
• Carbs: 35 g
• Fat: 46 g

Ingredients

• 600 g Potato ( peeled and diced )
• 200 g Carrot ( peeled and diced )
• 100 g Green peas ( fresh )
• 3 piece Egg ( hard-boiled and chopped )
• 200 g Tuna ( in brine, flaked )
• 50 g Green olive ( pitted )
• 1 piece Red bell pepper ( thinly sliced )
• 1 pinch Gray sea salt
• 200 g Mayonnaise

Instructions

1. Cooking vegetables

   Submerge potatoes and carrots in boiling salted water. Cook until a knife blade enters with no resistance. Vegetables should be tender but not mushy.

2. Preparing eggs and peas

   Boil eggs until hard (9 minutes). Blanch peas for 3 minutes so they stay firm and bright green. Cool everything immediately.

3. Dicing and mixing

   Dice vegetables and eggs into regular 5mm cubes. In a large mixing bowl, combine with drained tuna and mayonnaise. The sauce should coat every piece evenly.

4. Chilling

   Add olives and pepper strips. Chill for at least 2 hours. The salad must be served very cold so the flavors are well bound.

Chef's tips

• Do not overcook the vegetables; they should maintain some bite.
• Let the salad rest; it tastes better the next day once the flavors have infused.

Storage

Store in the refrigerator in an airtight container for up to 48 hours.