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Ensaladilla Rusa

We talk about simplicity a lot - quality ingredients, prepared simply, will very often result in something delicious.  Perhaps more here than ever, it's important to use the best items you can. The ingredients are so humble that you need fresh vegetables, good organic eggs, the best mayonnaise (make your own if you're feeling up to it) and of course, the best tuna.


  • 10 - 12 medium Yukon gold potatoes
  • 1 cup fresh or frozen peas
  • 3/4 cup carrots, diced
  • 8 ounces of Ortiz tuna
  • 3 hard-cooked eggs, yolks and whites separated and coarsely chopped
  • 1 cup mayonnaise
  • salt and pepper


Place potatoes in a saucepan filled with cold water. Add 1 tablespoon of salt to the water and place over medium-high heat. Bring to a boil.After 5 minutes, add the carrots and continue cooking. 2 minutes later, add the fresh peas, if using, and continue cooking. If using frozen, add them to the water briefly. When the vegetables are cooked, drain and spread on a sheet pan or plate to cool.

When the vegetables are cool, slice or quarter the potatoes. In a bowl, gently toss the vegetables with the tuna and mayonnaise. Then very gently fold in the eggs. Season with salt and pepper and serve on a bed of butter lettuce at room temperature.

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Tuna and Ricotta stuffed Piquillo Peppers

This is a twist on the classic stuffed Piquillo, which is filled with brandade. We love serving these with a big salad for lunch or as hors d'oeuvres with a glass of sparkling Cava.


  • 1 large Russet potato,
  • two 4 ounce cans of Ortiz tuna
  • 3/4 cup fresh ricotta, drained of its liquid
  • 2 tablespoons chopped parsley
  • 1 tablespoon lemon zest
  • salt and pepper
  • 2 egg yolks
  • 2 jars of Piquillo peppers (you'll have enough stuffing for about 8 peppers)


Peel the potato and cut into 2 inch pieces. Boil in salted water for 12 - 15 minutes until completely soft. Remove and smash with a potato masher or run through a ricer, if you have one.

While still warm, stir together the mashed potato, ricotta, tuna and parsley and season with salt and pepper. Add the egg yolks and mix to combine.

Working in batches, make balls about the size of unshelled walnuts and tuck into the pepper. Drizzle a bit of olive oil into a casserole or baking dish and lay in the stuffed peppers. Roast in a preheated 450 degree oven for 15 minutes, or until warmed through. Serve hot.


Conservas Ortiz Bonito del Norte Oval Tin


Off the coast of Spain in the Bay of Biscay, there appear every summer, huge shoals of white tuna. The weathered fishermen aboard the fishing boats of the Ortiz fleet use traditional methods to catch the plump Atlantic tuna. The flavor of the tuna is locked in by cooking and storing the exquisite fish in olive oil.

The Bonito del Norte is the gold standard for excellent quality and flavor. The 4 ounce oval tin is perfect for a single serving atop a Nicoise salad, inside of a stuffed pepper or tomato or on a slice of crusty bread with a drizzle of extra virgin olive oil.

4 oz
Conservas Ortiz
(1 product review)
$6.75 (Currently Sold Out)


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  1. Perfect for Niçoise Salad and more

    Posted by Theresa Nelson on 29th Sep 2010

    When you want to whip together a quick Salade Niçoise, having the right tuna makes the difference between delicious and only OK. The Ortiz Bonito del Norte smells so good when you open the can, and be used with the oil or rinsed, depending on your taste. And it's always ready for small appetizers, stuffing tomatoes, and anywhere else you want real tuna taste.


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