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Marinated Tomatoes:
2 roma tomatoes, seeded and chopped
1 tablespoon red wine vinegar
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
Coarsely ground black pepper
Salad:
2 large russet potatoes, peeled and diced
1 large carrot, diced
8 ounces flaked water-packed tuna fish, drained
1 cup green peas
1/2 cup diced red bell pepper
1 hard-cooked egg, chopped
3/4 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon white pepper
Instructions
2 roma tomatoes, seeded and chopped
1 tablespoon red wine vinegar
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
Coarsely ground black pepper
Salad:
2 large russet potatoes, peeled and diced
1 large carrot, diced
8 ounces flaked water-packed tuna fish, drained
1 cup green peas
1/2 cup diced red bell pepper
1 hard-cooked egg, chopped
3/4 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon white pepper
1. To prepare the marinated tomatoes, mix all ingredients and marinate for at least 1 hour.
2. To prepare the salad, place potatoes and carrots in a medium saucepan, cover with water and bring to a boil. Cook 10 minutes or until soft but not mushy. Cool.
3. Combine potatoes, carrots, tuna, peas, red peppers, egg and mayonnaise; mix gently. Season with salt and pepper. Top with marinated tomatoes. Serve with crostini or garlic toast. Serves 6.
Courtesy of Emilio's Restaurant, Chicago, Ill., "Relish Entertaining," March 2007.
2. To prepare the salad, place potatoes and carrots in a medium saucepan, cover with water and bring to a boil. Cook 10 minutes or until soft but not mushy. Cool.
3. Combine potatoes, carrots, tuna, peas, red peppers, egg and mayonnaise; mix gently. Season with salt and pepper. Top with marinated tomatoes. Serve with crostini or garlic toast. Serves 6.
Courtesy of Emilio's Restaurant, Chicago, Ill., "Relish Entertaining," March 2007.
