Madrid-style tuna mash
A creamy, savory layered salad made with tender potatoes, flavorful A.O.V.E & tuna mayonnaise, topped with chopped egg and a drizzle of olive oil, a minimalist version full of Spanish character.
📝 Ingredients (serves 4)
For the salad base:
600 g potatoes (waxy), peeled
2 hard-boiled eggs
150 g canned tuna in olive oil, drained (save some for garnishing)
6 green olives, finely chopped
Salt to taste
For the tuna mayonnaise:
1 egg (room temperature)
40 ml olive oil (mild)
1 teaspoon lemon juice or white wine vinegar
50 g canned tuna
Salt to taste
To garnish:
Extra virgin olive oil
Roasted red pepper strips (piquillo or bell pepper)
A few extra tuna flakes (optional)
Chopped chives (optional)
🍳 Instructions
1. Boil the potatoes
Place the peeled potatoes in a pot, cover with cold water, and add salt.
Bring to a boil and simmer for 15–20 minutes, or until tender.
Drain and let cool slightly. Mash lightly or dice finely, depending on your preferred texture.
2. Make the tuna mayonnaise
In a tall container, add the whole egg, olive oil, lemon juice, a pinch of salt, and 50 g of tuna.
Blend with an immersion blender until thick and creamy. Refrigerate until ready to use.
3. Prepare the egg and olives
Grate both the egg yolks and egg whites using a fine grater.
Finely chop the green olives.
4. Mix the ensaladilla
In a mixing bowl, combine the potatoes with the grated egg, the tuna, the chopped olives, and about ⅔ of the tuna mayo.
Mix until smooth and well combined. Add more mayo if needed and adjust salt to taste.
5. Assemble and garnish
Shape into a round mold or place directly on a serving plate.
Cover the top with the remaining tuna mayonnaise.
Garnish with roasted red pepper strips, a few flakes of tuna, and a drizzle of extra virgin olive oil. Finish with chopped chives if desired.
🌿 Kuisit Tip
Let the salad chill in the fridge for 2 hours before serving, it helps the flavors settle and makes it easier to slice or serve. Don’t overdo the olives: they’re there for balance, not to dominate.