Tuna and Olive Russian Salad: A Classic Recipe with Mediterranean Flavour.

The creaminess of the potatoes, the delicate flavour of bonito del norte (northern Spanish white tuna) and the salty tang of olives come together with a smooth, silky homemade mayonnaise. Topped with grated egg, strips of roasted red pepper and green olives, this Russian salad is a classic of Spanish cuisine, loved for its simplicity, freshness and authentic Mediterranean flavour.

A Spanish Culinary Classic That Never Goes Out of Style

Russian salad, known in Spain as ensaladilla rusa, is one of the most iconic tapas in Spanish cuisine. A familiar sight in traditional tapas bars, at family gatherings and on festive tables, it stands out for its creamy texture, versatility and harmonious combination of ingredients.

Although countless variations exist, the combination of potatoes, carrots, hard-boiled eggs, bonito del norte and olives offers a particularly delicious balance of flavours. Homemade mayonnaise provides a smooth, rich texture, while roasted red pepper adds a subtle sweetness and a splash of colour that completes the traditional presentation.

The secret to a great Russian salad lies in cooking the vegetables to perfection, choosing high-quality ingredients and preparing a well-emulsified mayonnaise. The mixture should be creamy yet firm enough for each ingredient to retain its texture and individual character.

This recipe captures the essence of traditional Russian salad, with carefully prepared ingredients and a classic garnish of grated egg, strips of red pepper and green olives. It is perfect as an appetiser, starter or part of a Mediterranean tapas selection.

The Perfect Harmony of Ingredients

Potatoes: The foundation of the salad, providing a soft yet substantial texture that brings all the other ingredients together.

Carrots: Add a hint of sweetness and a touch of colour that enhances the overall dish.

Bonito del norte: Offers a tender, succulent texture and a delicate seafood flavour that pairs particularly well with the vegetables and mayonnaise.

Green olives: Bring a salty, slightly tangy note that balances the creaminess of the dressing.

Hard-boiled egg: Adds richness to the mixture and, when grated over the surface, creates a delicate topping that is part of the traditional presentation.

Homemade mayonnaise: The binding element that gives the salad its characteristic creamy texture. Made with pasteurised egg, oil, lemon juice or vinegar, and a pinch of salt, it allows you to adjust the flavour and consistency to your liking.

Roasted red pepper: Adds a vibrant colour contrast and a subtle sweetness that complements the delicate tuna and the intensity of the olives.

Recipe: Russian Salad with Tuna and Olives

Ingredients

For the salad

• 500 g potatoes.
• 2 medium carrots.
• 2 eggs.
• 200 g bonito del norte, canned and well drained.
• 100 g pitted green olives.
• Approximately 200–250 g homemade mayonnaise.
• Salt to taste.

For the homemade mayonnaise

• 1 pasteurised egg.
• 200 ml sunflower oil or mild olive oil.
• 1 teaspoon lemon juice or vinegar.
• A pinch of salt.

For the garnish

• 1 roasted red pepper, drained.
• 1 additional hard-boiled egg, optional.
• A few whole green olives.
• A few drops of extra virgin olive oil, optional.

Step-by-Step Instructions

1. Cook the Potatoes and Carrots

Wash the potatoes and carrots and place them in a large saucepan of water with a pinch of salt. Cook until tender, taking care not to let them fall apart.

The carrots usually take 15–20 minutes, while the potatoes may need 20–30 minutes, depending on their size.

Check whether they are cooked by piercing them with a knife. Once ready, drain them and leave them to cool slightly before peeling. Allow them to cool completely before continuing.

2. Boil the Eggs

Place the eggs in a saucepan of water and bring to the boil. Cook for 10–12 minutes to ensure the yolks are completely set.

Cool the eggs in cold water, peel them and set aside. One egg will be mixed into the salad, while the second can be grated over the top for a more generous garnish, if desired.

3. Prepare the Homemade Mayonnaise

Place the pasteurised egg, oil, lemon juice or vinegar, and a pinch of salt in the jug of a hand blender.

Position the blender at the bottom of the jug and begin blending without moving it. Once the mixture starts to emulsify and thicken, slowly lift the blender until the mayonnaise is smooth, creamy and stable.

Taste and adjust the salt and acidity according to your preference.

Sunflower oil provides a neutral flavour that allows the tuna to shine, while mild olive oil adds a more pronounced Mediterranean character.

Keep the mayonnaise refrigerated until ready to use.

4. Chop and Prepare the Ingredients

Peel the potatoes and carrots and cut them into small, even cubes. Chop one of the hard-boiled eggs and slice or finely chop the olives, reserving a few whole ones for decoration.

Drain the bonito del norte thoroughly and gently flake it with a fork, leaving some medium-sized pieces intact so that its texture stands out in the salad.

If the roasted red pepper contains any excess liquid, drain it carefully and cut it into thin strips. Set aside for the final presentation.

5. Mix the Salad

Place the potatoes, carrots, chopped egg, sliced olives and tuna in a large mixing bowl.

Gradually add the homemade mayonnaise and fold the ingredients together gently until everything is evenly coated and the mixture is creamy, well combined and firm enough to hold its shape.

There is no need to add all the mayonnaise at once. The amount required will depend on the type of potato and your preferred consistency.

Taste and adjust the seasoning if necessary, bearing in mind that the tuna and olives already contribute saltiness.

6. Chill Before Serving

Cover the salad and refrigerate for at least 30 minutes.

This resting time allows the flavours to develop and the mixture to acquire a firmer, more pleasant consistency.

Keeping the salad thoroughly chilled also makes it easier to present neatly, especially when serving it on a platter.

7. Garnish with Grated Egg, Red Pepper and Olives

Transfer the salad to a serving dish and gently smooth the surface with a spatula.

Finely grate the reserved hard-boiled egg and distribute it evenly over the top, creating a light, uniform layer that covers the surface.

Next, arrange the strips of roasted red pepper over the grated egg, distributing them attractively to add colour and a delicate contrast of flavour.

Finish with the whole green olives, arranging them evenly across the surface. If desired, add a few drops of extra virgin olive oil for a subtle sheen.

The key to this traditional garnish is to keep all three elements visible: the yellow of the grated egg, the intense red of the pepper and the green of the olives. The result is a classic, appetising presentation that remains true to the spirit of Spanish cuisine.

The Secret to Perfect Russian Salad

The success of this recipe depends on the balance of ingredients and the care taken at every stage of preparation.

• Choose the right potatoes for boiling: They should hold their shape without falling apart when mixed.
• Cook the vegetables carefully: They should be tender but not overly soft.
• Drain the tuna and roasted pepper thoroughly: Excess liquid can affect the consistency of the salad.
• Prepare a well-emulsified mayonnaise: It should be creamy and stable, not overly runny.
• Add the mayonnaise gradually: This gives you better control over the final texture.
• Season sparingly: The olives and tuna already contribute plenty of flavour.
• Add the garnish at the end: The grated egg, red pepper and olives will retain their appearance better if arranged shortly before serving.

Storage and Serving Suggestions

Store the salad in a sealed container in the refrigerator at 4°C (39°F) or below. As it contains egg, fish and mayonnaise, it is important not to leave it at room temperature for extended periods.

For safer homemade mayonnaise, we recommend using pasteurised egg and maintaining strict hygiene throughout preparation. Keep the salad refrigerated until you are ready to serve it.

Ideally, prepare the salad in advance to allow the flavours to blend, but add the final garnish shortly before serving to preserve its fresh, attractive appearance.

Serve it as a tapa, starter or part of a Mediterranean appetiser spread, accompanied by breadsticks, Spanish regañás (crisp, thin crackers) or small slices of toasted bread.

A Traditional Recipe with Authentic Mediterranean Flavour

Russian salad with bonito and olives, made with homemade mayonnaise, demonstrates that great cooking does not require complicated techniques to delight the palate. High-quality ingredients and attention to detail are enough to transform an everyday recipe into a dish full of character.

The softness of the potatoes, the gentle sweetness of the carrots and the delicate flavour of the bonito blend beautifully with the creaminess of the homemade mayonnaise. The olives provide a salty counterpoint, while the grated egg and roasted red pepper complete the dish with a colourful, traditional finish.

The result is a fresh, creamy and flavourful salad, perfect for everything from a casual aperitif to a celebratory meal.

Some recipes never go out of style: they preserve their essence, evoke memories and transform the simplest ingredients into little pleasures of Spanish gastronomy. 

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