Ensalada Rusa with Marinated Tomatoes Recipe

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

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.