Ensalada Rusa with Marinated Tomatoes

  • Yield: 6 servings
  • Prep: 20 mins
  • Cook: 10 mins

Serve with crostini or, even better, buttery garlic toast.


Marinated Tomatoes:
2 Roma tomatoes, seeded and chopped
1teaspoon red wine vinegar
1tablespoon extra-virgin olive oil
1/2teaspoon salt
Coarsely ground black pepper
2large Russet potatoes, peeled and diced
1large carrot, diced
8ounces flaked water-packed tuna fish, drained
1cup green peas
1/2cup diced red bell pepper
1 hard-cooked egg, chopped
3/4cup mayonnaise
1/2teaspoon salt
1/4teaspoon white pepper


  1. To prepare the marinated tomatoes, mix all ingredients and marinate for at least 1 hour.
  2. To prepare the salad, place potatoes and carrots in a medium saucepan, cover with water and bring to a boil. Cook 10 minutes or until soft but not mushy. Cool.
  3. Combine potatoes, carrots, tuna, peas, red peppers, egg and mayonnaise; mix gently. Season with salt and pepper. Top with marinated tomatoes.

Courtesy of Emilio’s Restaurant, Chicago, Ill


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