The Spaniards call Ensaladilla any small dish with mayonnaise. The inspiration came from Ensalada Rusa. Personally, I love this recipe served on slices of baked baguette bread as an appetizer. Highly recommended.
Recipe Instructions
- Chop 2 (or more as you like) spring onions
- Chop roasted pimientos as rectangular strips
- Dice 5 anchovies into small pieces (optional, but trust me it goes perfect!)
- Wash a few leaves of lettuce (Boston or Romaine preferred)
- Squeeze all the juice out of a lemon into a cup
- Open 1 can of tuna with the lid still attached (keeps the tuna from falling out) and pour out all the water
- In a bowl add some mayonnaise, add the tuna, lemon juice, spring onions, and anchovies and mix well
- On a plate, place the few pieces of lettuce
- On the same plate add the dip mix
- Place the strips of roasted pimientos on top
- Now you can serve like that in a plate/bowl
- Or take slices of warm baguette bread and place a piece of lettuce with the mix on top