Russian-style Olivier salad with bonito

Name: Russian-style Olivier salad with bonito
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1-2
Ingredients: 1 x 120g tin bonito tuna in olive oil; 1 carrot, trimmed, peeled and cut into 10mm dice; 1 potato, peeled and cut into 10mm dice; 1 handful frozen peas (about 40g); A couple of good spoonfuls of mayonnaise, homemade or bought in (I like Japanese Kewpie, which is lovely and creamy); 1 spring onion, trimmed and finely sliced; 1 small handful curly parsley

Recipe by Mitch Tonks

Serves:: 1-2
Prep Time:: 15 mins
Cook Time:: 10 mins

Tuna and good mayonnaise is a hard combination to beat. Add a few veg to create an old-school Olivier salad. If you like, use the oil from the fish tin to make the mayo, which transforms this into something really special.

Share
Print

Ingredients

1 x 120g tin bonito tuna in olive oil

1 carrot, trimmed, peeled and cut into 10mm dice

1 potato, peeled and cut into 10mm dice

1 handful frozen peas (about 40g)

A couple of good spoonfuls of mayonnaise, homemade or bought in (I like Japanese Kewpie, which is lovely and creamy)

1 spring onion, trimmed and finely sliced

1 small handful curly parsley

Method

Drain the oil from the tin of tuna, leaving the fish in the tin.

Boil the diced carrot, potato and peas until tender, then drain and refresh under cold water. When cold, fold the drained veg and the spring onion into the mayonnaise.

Spread the mayo mix directly over the tuna in the tin, finish with a sprinkle of chopped curly parsley and eat straight from the tin.

Featured products

Cantabrian Tuna - Olive Oil

£6.95

Rockfish - Line Caught Bonito Tuna - Tinned Seafood - mobile

Never miss out

Join our seafood club for daily notifications and special offers.

Mitch Tonks

Mitch Tonks is a restaurateur, food writer, CEO and ambassador for the MSC. Passionate about changing the way people experience seafood in the UK he has a true passion for the sea.

Cart 0

Sorry, looks like we don't have enough of this product.