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  • 2 Roma tomatoes, seeded and chopped
  • 1 teaspoon red wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon salt
  • Coarsely ground black pepper
  • 2 large Russet potatoes, peeled and diced
  • 1 large carrot, diced
  • 8 ounces flaked water-packed tuna fish, drained
  • 1 cup green peas
  • 1/2 cup diced red bell pepper
  • 1 hard-cooked egg, chopped
  • 3/4 cup mayonnaise
  • 1/2 teaspoon salt
  • 1/4 teaspoon 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

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The recipe was originally published as Ensalada Rusa with Marinated Tomatoes on

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