Name: Luliña White Tuna Belly in Olive Oil
Brand: Luliña
SKU: 56021
Price: 12.5 USD
Availability: InStock

Despaña Recipe

Ensaladilla Rusa

This classic Spanish dish is a beloved staple found in bars and restaurants throughout Spain. It's elevated with world class tinned tuna from Galicia, Spain.

BY @cookingfromspain

Known for its creamy texture and vibrant flavors, this recipe requires only a few key ingredients but can be elevated to gourmet status with high-quality tuna, such as Luliña Tuna Belly. Perfect for tapas or as a refreshing side dish, Ensaladilla Rusa combines potatoes, carrots, eggs, and peas with a special homemade mayonnaise that brings everything together. The addition of Luliña Tuna Belly, known for its rich taste and tender texture, transforms this traditional recipe into something truly special.

Ingredients

FOR THE ENSALADILLA

Serves 4-6 People

2-3 medium potatoes
1 large carrot
3 eggs
2 tins of (about 6.7 oz each) Luliña White Tuna Belly in Olive Oil
1 cup green peas (about 100 g)
1/2 cup La Española Green Olives Stuffed with Anchovy
Salt, to taste
Paez Morilla Sherry vinegar, to taste

FOR THE SPECIAL MAYO

1 egg yolk
Pinch of salt
Oil from the Luliña tuna cans (about 2 tablespoons)
1 cup plain vegetable oil (e.g., sunflower)
1/2 cup La Española Green Olives
2 tablespoons capers
2 tablespoons Basque Guindilla Peppers (piparras)
1/2 small onion

Directions

Cook the Vegetables and Eggs:

Place the potatoes (with skin on) and the peeled carrot in a pot. Cover with cold water, add a generous pinch of sea salt, and bring to a simmer.

After 20 minutes, add the eggs to the pot and cook for an additional 8 minutes.

In the last 5 minutes, add the green peas.

Drain and let cool slightly.

Prepare the Special Mayo:

In a bowl, whisk the egg yolk with a pinch of salt.

Slowly drizzle in the tuna oil and vegetable oil, whisking continuously until the mixture emulsifies.

Finely chop the onion, olives, capers, and piparras. Mix them into the mayo.

Assemble the Ensaladilla:

Peel the potatoes and cut into small cubes. Lightly mash with a fork.

Dice the carrot and add it to the bowl along with the green peas.

Peel and grate the hard-boiled eggs and add them to the bowl.

Fold in the Luliña Tuna Belly.

Combine and Season:

Mix the special mayo with the vegetables and tuna. Adjust salt and sherry vinegar to taste.

Optional Garnish:

Garnish with extra piparras, piquillo pepper strips, a drizzle of smoked paprika oil, and regañás (toasts).

Buen Provecho!

$12.50

Experience the delicate richness of tinned white tuna belly, sourced from the northern coast of Spain. Each fillet is carefully selected for its tender texture and mild flavor, then preserved in high-quality olive oil to enhance its natural taste. Hand-packed to ensure every piece is perfect, this tuna belly offers a true taste of the sea.

The buttery texture and subtle flavor make it ideal for enjoying on its own, placed on a bocadillo (sandwich) topping a fresh salad with tomatoes, or adding a gourmet touch to your favorite pasta dish.

Beyond their commitment to quality, Luliña also gives back by partnering with the Ecomar Foundation, donating €0.15 from every can sold to support coastal cleanup efforts within the region of Galicia.