RECIPE MAGIC!

ENSALADA OLIVYE

There are many stories explaining how the classic Ukrainian salad served at special occasions landed in Spain and became a country favourite. The "tuna" is unique to Spain, however. The tasty, tangy mayo-laden dressing keeps the tuna preserved so it can keep in the fridge a few days -- also allowing the flavours time to meld and develop. Rosemary oil and Sherry vinegar combine beautifully and saves you from having to add fresh herbs.

SOURCE: SPAIN by Emily Lycopolus


INGREDIENTS:
1 lb mini potatoes (12 to 15), halved
2 medium carrots, peeled and chopped into coins
1/2 cup full-fat mayonnaise
1/4 cup Rosemary olive oil
1/4 cup Sherry vinegar
2 tsp sea salt
1/2 tsp freshly ground black pepper
1 can tuna packed in water, drained and flaked
1/2 cup frozen peas, thawed
1 red bell pepper, trimmed and finely chopped
1/4 cup sliced green olives
1 hard-boiled egg for garnish
2 tbsp green onions for garnish

DIRECTIONS:
Bring a pot of water to a boil over high heat, add the carrots and potatoes and boil, uncovered for 10 minutes, until both are fork-tender. Drain and run under cold water to stop them from cooking further, then set aside to cool completely. In a large mixing blow, whisk together mayo, olive oil, mustard, salt and pepper until fully combined. Add potatoes, carrots, peas, pepper, olives and tuna. Combine completely. Let sit, covered in fridge for 1 to 2 hours. When ready to serve, transfer to serving bowl, garnish with sliced egg and green onions.