Recipe by: Cristina Rebabo-Aracil

Source: Family recipe

Serves: 6



  • 4 Potatoes (medium)
  • 1/2 Carrot (big one)
  • 1/2 red bell pepper
  • 3 eggs
  • 1 can tuna (preferably flakes in olive oil)
  • 100 g green peas
  • 6-10 stalks white asparagus
  • 10-15 green olives (sliced)
  • 4 Tbsp mayonnaise


  • 2-3 Tbsp Capers


  • Boil the potatoes, carrot and eggs and remove the skin.
  • Dice the carrot and the potatoes . Remove the yolk of the egg and dice the egg whites as well. Put into a bowl then, add the peas, olives and the capers. Reserve some for decoration.
  • Add the tuna and 3 Tbsp of mayonnaise. Mix well.
  • Grill the bell pepper and slice it lengthwise. Set aside.
  • Put the mixture into a serving bowl and level it. Put 1 Tbsp of mayonnaise on top of it and brush it evenly on the surface of the mixture.
  • Use the bell pepper, asparagus and olives as decoration.
  • Add some color to the top by grating reserved egg yolk on it.
  • Cover with aluminum foil and leave it in the fridge for at least 2 hours before serving.

Download PDF version here: spanish-ensaladilla-rusa-cristina-rebano-aracil