Macaroni and Cheese from Beecher’s Cheese
Ensalada Rusa with Marinated Tomatoes
You say potato, I say tomato…add tuna and you have a wonderful dish uniting the best of these three salad stars.
30
6 servings
Serve with crostini or, even better, buttery garlic toast.
Ingredients
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Marinated Tomatoes:
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2 Roma tomatoes, seeded and chopped
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1 teaspoon red wine vinegar
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1 tablespoon extra-virgin olive oil
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1/2 teaspoon salt
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Coarsely ground black pepper
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Salad:
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2 large Russet potatoes, peeled and diced
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1 large carrot, diced
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8 ounces flaked water-packed tuna fish, drained
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1 cup green peas
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1/2 cup diced red bell pepper
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1 hard-cooked egg, chopped
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3/4 cup mayonnaise
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1/2 teaspoon salt
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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.
Nutritional Info (per serving)
- Calories 410
- Fat 27g
- Saturated Fat 4g
- Polyunsaturated Fat 13g
- Monounsaturated Fat 8g
- Cholesterol 55mg
- Sodium 9850mg
- Potassium 870mg
- Carbohydrates 30g
- Fiber 5g
- Sugars 5g
- Protein 15g
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