Ensalada Rusa with Marinated Tomatoes

Kitchen Tested
  • Yield 6 servings
  • Prep 20 mins
  • Cook 10 mins

You say potato, I say tomato...add tuna and you have a wonderful dish uniting the best of these three salad stars.


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


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