Ensaladilla Rusa

Ingredients:

260g tin Arroyabe Atun Claro 

1 jar of Bernal picadillo mix 

100g Bernal Anchovy stuffed Olives

100g boiled potato *

1x boiled potato *

50g of Chovi alioli 

Zest & Juice of half a lemon *

Packet of picos sticks (optional)

*These items are the ones you’ll need to pop to the shop for, or maybe they’re already knocking around in the pantry.

Method:

1. This is a simple one. Kick things off by soft boiling your potatoes. In a separate pan boil an egg (we like it a little gooey on the inside so 5 mins) but that isn’t a necessity. 
2. Allow above to cool and then roughly dice your potato, egg and anchovy olives. 
3. Get yourself a big serving dish, pour your drained picadillo mix, potato, anchovy olives, eggs and the tin of tuna allowing some of the oil to drizzle in.
4. Give all those ingredients a good mix, add in the squeeze of lemon, and aioli. Incorporate it all together and we are ready to roll. 
5. Serve alongside a bowl of picos sticks to dip and go. This is perfect as a starter or a little side dish.