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.
Ingredients
- 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
- Salad:
- 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
Instructions
- To prepare the marinated tomatoes, mix all ingredients and marinate for at least 1 hour.
- 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.
- 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
