It is so simple, but so different to the usual tuna salad I have had in the past. Its a perfect little side dish to other tapas like sizzling garlic prawns and crusty bread. Served in the garden with a newspaper and a glass of Rioja!
You can make this vegan using vegannaise which is a vegan mayonnaise,. You can buy Granovitas' Mayola in stores - or make it yourself using the recipe at the end of this page) and instead of tuna and egg, add chopped beetroot, pequillo peppers and green beans. Just as delicious.
Ingredients for tuna version: (Serves 2-4)
1 x 160g tin tuna, drained
1 medium carrot
4 small new potatoes
1/2 cup frozen peas
150g mayonnaise
2 eggs, hardboiled & peeled
few chives for garnish
Method:
Boil the potatoes whole until tender and remove from the water with a slotted spoon, reserving the water in the saucepan. Leave to cool, peel and chop into small dice. Put into a medium sized bowl.
Chop the carrot into pea size dice and add to the potato water. Cook for ten minutes adding the frozen peas to the carrots for the last 2 minutes. Drain and add to the potatoes. Chop the hardboiled eggs. Put in the bowl with the cooked vegetables along with the drained tuna and mayonnaise. Mix thoroughly.
Lightly season with salt & pepper and stir in. Top with the chopped chives and serve at room temperature with lots of crusty bread.
For the Vegan version:
Make as above but instead of the tuna and egg, add a handful of steamed fine green beans, chopped, some chopped beetroot and sliced pequillo peppers. The vegannaise can be bought in stores but here is a recipe for that also.
Vegan Mayo (Makes 1 1/2 cups)
Ingredients:
1 cup firm silken tofu
1 tbsp. cider vinegar
1/2 tsp. English mustard
1 tbsp. caster sugar
juice of 1/2 lemon
1/2 tsp. salt
1/3 cup olive oil
Put all of the ingredients into a blender and mix until you get a light, thickened creamy mix. Now use in the recipe above and you have a Vegan Ensalada Rusa. Delicious!
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