Russian salad with tuna sauce

Name: Russian salad with tuna sauce
Total time: 30 min
Yield: 4
Ingredients: 2 Extra Fresh AIA Ground Raised Eggs; 200 g of carrots; 250 g of peas; 400 g of potatoes; 2 pickled cucumbers; 100 g of mayonnaise; 100 g of tuna in oil or natural; Juice of half a lemon; 40 g of capers; 2 anchovy fillets; Extra virgin olive oil; Salt; Pepper

A classic dish revisited, full of taste and flavor. Ideal to serve during the holidays as a delicious appetizer or side dish

2 Extra Fresh AIA Ground Raised Eggs

200 g of carrots

250 g of peas

400 g of potatoes

2 pickled cucumbers

100 g of mayonnaise

100 g of tuna in oil or natural

Juice of half a lemon

40 g of capers

2 anchovy fillets

Extra virgin olive oil

Salt

Pepper

Description

The Russian salad is a classic cold side dish that adapts well to both meat and fish dishes: it can be part of a tasty aperitif, be served at a cocktail party or figure among the dishes of a buffet dinner.

It is a tasty culinary pastiche that since its invention has seen several changes in the list of ingredients. The most current version of the Russian salad certainly includes vegetables, hard-boiled eggs, potatoes and fresh peas. You can prepare the mayonnaise at home and for an even more refined dish replace it with tuna sauce, which adds a very particular taste. Here then is the complete recipe for the Russian salad with tuna sauce.

Procedure

To prepare the Russian salad, wash potatoes, carrots and peas under plenty of fresh water, then peel potatoes and carrots and cut them into cubes of about half a centimeter. At this point, steam the vegetables separately covering them with a lid: first the potatoes (7 minutes), then the carrots (5 minutes) and the shelled peas (10 minutes). Salt and pepper and set aside the hot vegetables.

In a pot of hot water, cook two eggs: when they are hard-boiled, peel them and cut them into wedges.

To prepare the tuna sauce, follow our procedure. Finally, put all the vegetables in a large bowl, season them with the tuna sauce and add the wedges of hard-boiled egg and sliced cucumbers as garnish.

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