Ensaladilla Rusa

Bonito Tuna, olive, anchovy & egg Russian Salad.

The earliest known version of the Russian Salad was created by Lucien Olivier in around 1860 at the prestigious restaurant Hermitage. The original recipe was elaborate and luxurious containing things like grouse and caviar. As time has gone by the recipe has become simpler and in its adoption by Spain, Tuna was introduced! 

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 need to pop to the shop to grab or maybe they are knocking around in the pantry 

Method:

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.