Ensaladilla Rusa
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Spanish · 100 min · Fish · pescatarian, gluten-free, dairy-free
340 cal
12g protein
28g carbs
20g fat
per serving · estimated
Ingredients
- 1/2 lb waxy potatoes
- 1 carrots
- 1/2 cup frozen peas
- 1 (5 oz) can canned tuna in olive oil
- 1 eggs
- 1/4 cup mayonnaise
- 1/4 cup pitted green olives
- 1/2 tsp fine salt
Method (tap to check — screen stays awake)
- Boil the whole potatoes, diced carrots, and eggs; remove eggs at 10 minutes and vegetables at 18 minutes.
- Add the peas for the final 3 minutes, then drain everything and cool.
- Peel and dice the potatoes, carrots, and eggs into small cubes.
- Fold in the drained flaked tuna, peas, chopped olives, and mayonnaise.
- Season with salt and chill at least 1 hour.
- Serve cold, garnished with extra olives.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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