Tomatoes Stuffed with Potato Salad Recipe

Receta de Tomates Rellenos con Ensalada Rusa

35 Minutes

4 servings

Ingredients

2 lbs waxy potatoes, like Yukon Gold (this will give you some leftover potato salad to serve on the side)
2 tbsp sherry vinegar
4 ripe heirloom or beefsteak tomatoes, around 12 oz each
1 cup frozen peas, thawed
1 fire-roasted piquillo pepper, chopped
1/2 cup chopped scallions, green part only, sliced into ¼-inch lengths
1 small Vidalia or Bermuda onion, finely diced
1 cup alioli or mayonnaise (or half of each)
1/2 tsp Pimentón de La Vera smoked paprika
4 oz ventresca tuna, (optional)
2 hard-boiled eggs, peeled and chopped (optional)
Parsley for garnish
Sea salt and freshly ground pepper

Nutritional Facts

Calories 494
Total Fat 21.3 gr (27%)
Saturated Fat 1.3 gr (7%)
Cholesterol 111 mg (37%)
Sodium 1070 mg (47%)
Total Carbohydrates 58.5 gr (21%)
Fiber 10.3 gr (37%)
Sugars 13.2 gr
Protein 18 gr
Vitamin D 39%
Calcium 7%
Iron 22%
Potassium 33%

* Percent Daily Values are based on 2000 calorie diet. Your Daily Values may be higher or lower depending on your caloric needs.

Fresh tomatoes stuffed with ‘Ensalada Rusa’ potato salad are a delicious tapa with a beautiful presentation. Ensalada Rusa, or Russian Salad, is a ubiquitous tapa across Spain, mixing in carrots and peas with the potatoes and mayonnaise. The recipe features peas, scallions and sweet onions. To really elevate the dish and impress your guests, garnish the stuffed tomatoes with a spoon of ventresca tuna mixed with chopped hard-boiled egg!

Steps

Peel the potatoes and cut into ½-inch cubes. Boil in salted water until just tender, about 8-10 minutes. After the potatoes have cooked for about 7 minutes, add the peas. Drain and chill until very cold, at least two hours. While the potatoes and peas chill, cut the tops off of the tomatoes and scoop out the seeds and pulp. Season with salt and arrange tomatoes cut side down on paper towels to drain well. After the potatoes and peas have chilled, sprinkle with sherry vinegar and season with salt and pepper. Add piquillo pepper, onion and scallions. Gently stir the alioli or mayonnaise into the vegetables. Fill the tomatoes with the potato salad. Sprinkle with the smoked paprika and garnish with parsley. Alternatively, drain the ventresca tuna, reserving the oil. Gently flake the tuna and mix with chopped hard-boiled egg. Spoon the tuna and egg mixture over the stuffed tomatoes and drizzle with a little of the reserved oil. Sprinkle the smoked paprika and parsley over top. Serve chilled with picos breadsticks and cracked olives .