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Receta de Tomates Rellenos con Ensalada Rusa - Tomatoes Stuffed with Potato Salad Recipe

La Tienda Kitchens

  • 35 minutes
  • 4 servings
Tomatoes Stuffed with Potato Salad Recipe
Fresh tomatoes stuffed with ‘Ensalada Rusa’ potato salad are a delicious tapa with a beautiful presentation. Ensalada Rusa, or Russian Salad, is a ubiquitous tapa across Spain, mixing in carrots and peas with the potatoes and mayonnaise. The recipe features peas, scallions and sweet onions. To really elevate the dish and impress your guests, garnish the stuffed tomatoes with a spoon of ventresca tuna mixed with chopped hard-boiled egg!
Rated 5 Stars

Ingredients

  • 2lbs waxy potatoes, like Yukon Gold (this will give you some leftover potato salad to serve on the side)
  • 2tbsp sherry vinegar
  • 4ripe heirloom or beefsteak tomatoes, around 12 oz each
  • 1cup frozen peas, thawed
  • 1fire-roasted piquillo pepper, chopped
  • 1/2cup chopped scallions, green part only, sliced into ¼-inch lengths
  • 1small Vidalia or Bermuda onion, finely diced
  • 1cup alioli or mayonnaise (or half of each)
  • 1/2tsp Pimentón de La Vera smoked paprika
  • 4oz ventresca tuna, (optional
  • 2hard-boiled eggs, peeled and chopped (optional)
  • Parsley for garnish
  • Sea salt and freshly ground pepper
Chef View

Preparation

STEP 1

Peel the potatoes and cut into ½-inch cubes. Boil in salted water until just tender, about 8-10 minutes. After the potatoes have cooked for about 7 minutes, add the peas. Drain and chill until very cold, at least two hours.  

STEP 2

While the potatoes and peas chill, cut the tops off of the tomatoes and scoop out the seeds and pulp. Season with salt and arrange tomatoes cut side down on paper towels to drain well. 

STEP 3

After the potatoes and peas have chilled, sprinkle with sherry vinegar and season with salt and pepper. Add piquillo pepper, onion and scallions. Gently stir the alioli or mayonnaise into the vegetables.  

STEP 4

Fill the tomatoes with the potato salad. Sprinkle with the smoked paprika and garnish with parsley. 

Alternatively, drain the ventresca tuna, reserving the oil. Gently flake the tuna and mix with chopped hard-boiled egg. Spoon the tuna and egg mixture over the stuffed tomatoes and drizzle with a little of the reserved oil. Sprinkle the smoked paprika and parsley over top.  

Serve chilled with picos breadsticks and cracked olives

 

Reviews (1)

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September 2019

Rated 5 Stars

Reminds me of sitting at a tapas bar in Spain. Great with ripe summer tomatoes.

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