Russian salad

• Cook By: Fundació Alicia. Restaurant Les Cols
• Theme: Seafood dishes Influencer
• Main Ingredients: potato, canned tuna, egg, vegetables
• Serving Size: 4

For the salad

Ingredients

• 4 ea Potatoes
• 60 g Fresh green peas
• 50 g Italian flat green beans
• 50 g Carrot
• 40 g Albacore canned tuna
• 2 ea Hardboiled eggs
• 4 ea Egg yolks
• 20 g Aalmon roe
• 16 slice Thin slices of toasted bread

Directions

1. Peel the potatoes and carrot, dice them into 1-cm small cubes, and keep them in cold water.
2. Cut the green beans into pieces of the same size and soak them in cold water with the green peas.
3. In a saucepan of boiling water with a pinch of salt, cook all the vegetables for 8-10 minutes, or until tender.
4. Remove vegetables from the boiling water and add to ice water with a bit of salt.
5. Once cold, strain the vegetables and set aside for serving.

For the tuna mayonnaise

Ingredients

• Salt
• 30 g Doenjang, Korean Soybean Paste
• 100 g Milk
• 300 ml Canned tuna oil

Directions

1. Mix the oil from the canned tuna with Soybean Paste(DoenJang).
2. Gradually blend the oil mixture to make a smooth and uniform sauce.
3. Adjust salt to taste and set aside in the refrigerator.

Presentation

Directions

1. In a container, mix the canned tuna with the cooked and strained vegetables, chopped hardboiled eggs and mayonnaise. Mix well until all the ingredients are fully integrated.
2. Serve the salad on a presentation plate and garnish with a raw egg yolk, salmon roe, and the toasted bread slices.

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