Tuesday, October 9, 2007

Iberico Cafe Insulada Rusa

Why didn't I think of this? Last weekend, I stopped by the Iberico Cafe & Bar at 737 N. LaSalle Drive in Chicago for a glass of Fino Sherry and a couple Tapas washed down with Sangria for dinner. One of the Tapas I selected was "Insulada Rusa" which was a potato salad with tuna fish, carrots, peas, and mayonnaise. I may be a picky eater, but I certainly finished this dish.

Tonight, I made a "quick" version for dinner using only canned ingredients, and it was a pretty accurate mild rendition of the original.

Potato Salad with Tuna and Mayonnaise (Makes two generous servings)

15 Ounces Canned Potatoes
4 Ounces Canned Carrots and Peas
4 Ounces Canned Albacore Tuna
1/4 Cup Mayonnaise

Drain the canned ingredients. Chop the canned potatoes to a fine dice in a bowl so that no piece is greater in size than a quarter inch cube. Next, shred the Tuna fish with a fork and add to the potatoes. Mix in the mayonnaise and blend the potatoes, tuna and mayonnaise. Make sure to leave the mixture slightly lumpy so that several cubes of potatoes remain in the mixture. The tuna should be completely shredded and blended into the mixture. Add the carrots and peas and gently blend or fold them into the mixture so they are not broken. Add salt and cracked pepper to taste and cool in the refrigerator until served.

I filled a fresh avocado half garnished with Italian parsley leaves with the potato salad, and it was terrific. Quick and easy Iberico Cafe Insulada Rusa at home!

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