Russian-style Olivier salad with bonito
- Serves:
- 1-2
- Prep Time:
- 15 mins
- Cook Time:
- 10 mins
- Share
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
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
Mitch Tonks