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

Nutritional Info *per serving

  • Glycemic Load 17.50
  • Calories 410
  • Fat 27g
  • Saturated Fat 4g
  • Polyunsaturated Fat 13g
  • Monounsaturated Fat 8g
  • Cholesterol 55mg
  • Sodium 9850mg
  • Potassium 870mg
  • Carbohydrate 30g
  • Fiber 5g
  • Sugars 5g
  • Protein 15g
  • Trans Fat 0
  • Vitamin A 70%
  • Vitamin C 60%
  • Calcium 4%
  • Iron 15%