Ingredients Jump to Instructions ↓

  1. 4 eggs

  2. 4 medium whole potatoes

  3. 3/4 cup peas (canned or frozen steamed)

  4. 1/2 cup carrots (canned or frozen steamed), diced

  5. 1/4 cup canned or roasted red bell pepper , peeled and chopped

  6. 1/2 cup canned white asparagus , drained, diced

  7. 1 (16 ounce) can tuna in olive oil , do not drain as olive oil is tasty

  8. 1/2 cup green pitted olives , chopped

  9. 1 to 2 cups mayonnaise , or as needed

  10. 1/2 tsp sweet paprika for dusting (can be ommited)

Instructions Jump to Ingredients ↑

  1. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 15 minutes. Remove from hot water, cool, and peel.

  2. If using raw vegetables, steam until firm, drain and reserve.

  3. Boil potatoes in their skins for 15 to 20 minutes, or until tender. Drain and cool, then peel and dice.

  4. In a big bowl flake tuna. Add potatoes and the rest of ingredients, except mayonnaise. Add salt to taste.

  5. Spread enough mayonnaise just to add moisture, about 1 cup, reserving 1 cup for garnish. Mix well.

  6. Chop two eggs and carefully fold in the potato and veggies mixture.

  7. Arrange the salad on a big shallow serving plate, giving it a nice oval or round cake shape.

  8. Spread enough mayonnaise on top to cover, same as frosting a cake.

  9. Slice reserved 2 boiled eggs and nicely arrange on top, as well as some cherry tomatoes, red bell pepper stripes, olives and greens for garnish.

  10. Dust with paprika if you like.

  11. Chill for at least 1 hour before serving. It must be served cool. Keep tightly covered in the fridge for 3 or 4 days. It gets even better the following days.

  12. If you want to make a typical Spanish “tapa”, just thinly slice a crusty style baguette and mound some ensaladilla on top of each slice.


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