Name: Ensaladilla rusa with tuna
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1
Ingredients: 50 ml Almond milk; 1 piece Egg; to taste Celtic sea salt; to taste Black pepper; 1⁄4 piece Red onion; 1 Tbsp Capers; 1 piece Carrot; 250 g Sweet potato; 1 3⁄4 Tbsp Olive oil; 65 g Tuna (can); 1⁄4 piece Red pepper (sweet); 3 pieces Green olives

Nuts

Nightshade

Fish

Chicken egg

Culicool

Food processor

Puree tamper

Lunch

Dinner

Side dish

Paleo

Sirtfood

Garnish:

Ensaladilla rusa with tuna

 Peel the sweet potato and cut into pieces of 3cm by 3cm (the smaller, the faster cooked). 

 Put the eggs in one pan. Cook them for 8 minutes. 

 In the other pan, put the sweet potato. Make sure they are well cooked. This is so if you can easily poke your fork into it. This will be pretty quick. Then you drain them and save the water for the carrots. 

 Let the eggs cool under running water and remove the skin. Cut the egg into pieces. 

 Now grab your food processor (or pestle) and add the potatoes, almond milk, tuna, olive oil, eggs, pepper and salt. Grind it fine so that it becomes a nice creamy mass. 

 Spoon it in a bowl and add the carrots, red onion and capers. Mix well together. 

 Then you can serve it on a plate. Garnish with sliced bell pepper, olives &amp; tuna. 

Ensaladilla rusa with tuna

Ensaladilla rusa with tuna

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