Hard Boiled Eggs filled with tuna ( Spain) Huevos rellenos de atun

Spain has a love for tuna in its dishes.  I know many dishes that contain tuna fish as one of the main ingredients.  In fact, you can always find cans of tuna in my pantry because there are so many different ways you can use it.  Many tourist traveling for first time to Spain are surprised when they order their salad ( a house salad) and it comes accompanied of tuna and some olives.  Yes, tuna, I would say is one of the most common ingredients in Spanish cooking.

INGREDIENTS

One large can of tuna

One dozen eggs

Mayonnaise

Spanish tomato sauce

One small onion

This is really a very simple recipe with a lot of flavor an easy to prepare.  Start by cutting in half the boiled eggs.  Do not over cook them or the egg yolk will turn green.

Prepare a mixture of tuna, chopped onion and mayonnaise.  Fill each half egg white with the tuna mixture.  Prepare the tomato sauce or you can buy a already prepared Spanish style fried tomato sauce.  Apply a spoonful of the Tomato sauce to each egg and finally spread on top the egg yolks all crumbled with a pinch of salt all over the eggs.  Chill and serve.

Fried Tomato Sauce

To make this sauce you will need some ripe tomatoes ( 6-10)

3-4 garlic cloves

olive oil

beef flavor bouillon ( one large)

Let the tomatoes cook till all  the water has reduce and the tomatoes acquire a dark rich red color.

Once done, you will have to use a puree strainer to get a smooth mixture with no tomatoes skins.

Russian Potato Salad ( Ensaladilla Rusa) Russia, Spain, Italy, France

Russian Potato Salad  was created by a young French chef who travelled to Moscow and set up a restaurant called The Emitage where this salad became the signature dish by young Lucien Olivier and called Olivier Salad.  The salad consisted of potatoes and varied vegetables mixed with chicken, shrimp, Lobster and then mixed all together with a secret mayonnaise  elaborated by chef Olivier.  Olivier died young and never revealed his recipe but another chef colleague tried to copy Olivier recipe in a moment of carelessness.  The salad was then imitated through Russia and its popularity travelled to other European countries becoming extremely popular in Spain. You may find this recipe being served in every cafe, bar, restaurant in Spain as an appetizer or "Tapa".  It has become an established known Spanish appetizer through the entire Spanish country.
INGREDIENTS ( Ingredients may vary, here one of my personal variations)

 Two or three potatoes ( medium to large)
Two or three boiled eggs
One can of tuna
One small  can of tuna
Two to three large carrot boiled and diced
One small package of frozen peas
One can of asparagus
One can of artichoke  hearts
One small can of red bell peppers roasted
One small can of olives ( green manzanilla or pearl black)
If desired you may add cooked shrimp

For the mayonnaise
One pasteurized egg
two cups of olive oil
one tablespoon of vinegar or lemon juice
one tsp of salt

METHOD
You will boil the potatoes in large portions with the carrots and peas.  Do not allow these to get too tender and fall apart. Cool in cold water.
In a large bowl mix together the cut up potatoes, carrots, chopped onion, boiled eggs, tuna, artichoke hearts, asparagus , olives and peas.  Add to this a little olive oil for moisture.  Then add the home-made mayonnaise and  decorate with the peppers, extra egg, olives and shape to make it attractive.
Let cool in the fridge and serve with  fresh French baguette.