• Image 1
  • Image 2
print recipe

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.

print recipe

Lemon Pepper Tuna Cakes

This recipe uses a boiled potato, but you can absolutely use leftover mashed potatoes.

This recipe makes 8 cakes, but you could make them smaller and serve as an hors d'oeuvres.



In a small saucepan, cover the potato in water and bring to a boil. Cook for 8 - 10 minutes or until the potato is completely cooked. Drain and allow to cool.

In a large bowl, mash the potato. Combine the tuna, beaten eggs, Agrumato, 1/4 cup of the breadcrumbs, the parsley and 1/2 teaspoon of the lemon pepper salt. When completely combined, form into 8 even cakes. The cakes should be about 2 inches wide and 1/2 inch thick.

In a small bowl, combine the remaining bread crumbs and lemon pepper salt. Coat each cake completely in the breadcrumbs and set aside.

In a nonstick saute pan, heat 2 tablespoons of the olive oil and when hot, cook 4 cakes at a time until browned and crispy, about 3 minutes per side. Flip and cook on the other side. Keep warm while you cook the second batch.


Conservas Ortiz Bonito del Norte Round 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 8 ounce round tin is enough for two servings. 

8.8 oz
Conservas Ortiz
(2 product reviews)
$16.00 (Currently Sold Out)


Write A Review  |  

Product Reviews { hide reviews }

  1. Unique, Rare, & Delicious Tuna!

    Posted by Persephone on 21st Jun 2013

    I never thought I would be as happy eating canned tuna as I am eating fresh, but when the tuna is Ortiz Ventresca, not only am I happy, I'm ecstatic! My favorite way to serve it is with a vinaigrette made from one of your fabulous floral vinegars (or, as I discovered recently, Banyuls) combined with a grassy olive oil, served on a bed of freshly made fregola (warm, but not hot), seasoned judiciously with pink Hawaiian salt, Espelette pepper, and a squeeze of lime - I say judiciously because the tuna, with its clear, bright flavor, is the star here. Baby spinach leaves add a green note.

  2. The Best Tuna hands down

    Posted by S. Schiffler on 5th Mar 2010

    While the price of this tuna is higher than what you can find on the average grocery it is well worth it! The taste is so pure. My teenagers who can't stand tuna even ate it! Purchase no other tuna!


© 2014 Market Hall Foods, Inc.
5655 College Avenue, Oakland, CA 94618
510.250.6000 | 1.888.952.4005