SEA SALAD

The plate:

The Russian salad is neither Russian nor is it always made in the same way or with the same ingredients. Especially in Spain that we have an immense gastronomic culture full of nuances depending on the territories.

There is the Russian tuna salad, the avocado salad, the shrimp salad and… We present the seaweed salad, which maintains the flavor and creaminess of the more traditional recipe but gives it some marine nuances that take it to another dimension.

It is easy, cheap and as it is usually done in more quantity than what is consumed at one time and it can last perfectly for a few days in the fridge, it can be used as a starter or appetizer on more than one occasion. And the kids love it.

Ingredients for 4 people (and what about):

• Three large potatoes.
• 4 carrots.
• 1 small can of peas.
• 2 cans of tuna in olive oil.
• 15 gr. of Sea Lettuce.
• 2 eggs
• Homemade Mayonnaise.
• Olives stuffed with anchovy.
• Salt with organic sea lettuce.
• Seaweed essence

Recipe:

• Cook the potatoes and carrots in their skins.
• Cook the two eggs separately.
• Make the mayonnaise.
• When the potatoes and carrots are cooked remove the skin, without putting them under the water and when they still have temperature.
• Slice the potatoes and carrots and place them in a large bowl. The size is to taste, there are those who prefer it to be more of a puree and who like to find the pieces. To your liking but with homogeneity.
• Add the rest of the ingredients: the tuna, the peas, the seaweed and one of the finely chopped eggs.
• Season with the organic sea lettuce salt and the essence of seaweed.
• Stir all the ingredients well. If you have decided that you prefer the salad with chunks, do not stir too abruptly or they will become puree.
• Add the mayonnaise and stir again.
• Place the salad in a bowl and decorate with the rest of the well-chopped seaweed, the olives and the other hard-boiled egg.