Ingredients:
- 400 g of potato
- 200 g of carrot
- 20 g of sweet sherry
- 10 g of sherry vinegar
- Lemon peel
- 50 g of spring onion
- 100 g of tuna
- 10 g of green onion
- 50 g of red onion
- 20 g of lemon juice
- 200 g of mayonnaise
Preparation:
To prepare this salad recipe, we start by cutting the potatoes and carrots into even-sized cubes. We then vacuum-pack the potatoes with a little salt and oil and, in another bag, we pack the carrots.
We cook both bags in the sous-vide cooker SmartVide at 85 ºC, the potatoes for 40 minutes, and the carrots for 30 minutes.
![](https://www.sous-vide.cooking/wp-content/uploads/2022/02/Ensaladilla-marinada-10.jpg)
Meanwhile, we pickle the red onion in julienne strips with the lemon juice and vacuum pack it.
![](https://www.sous-vide.cooking/wp-content/uploads/2022/02/Ensaladilla-marinada-8.jpg)
Once all is cooked and cold, we will pack the carrots with a little sherry vinegar, sweet sherry, and lemon skin so that it is pickled as well.
![](https://www.sous-vide.cooking/wp-content/uploads/2022/02/Ensaladilla-marinada-11.jpg)
To assemble the salad, mix the potatoes, carrots, green onions, and spring onions in brunoise with the mayonnaise. We finish by putting the tuna and the red onion on top.
![](https://www.sous-vide.cooking/wp-content/uploads/2022/02/Ensaladilla-marinada-12.jpg)
Thanks to the vacuum, in this recipe, flavours can be added to the vegetables. Furthermore, this system would allow this recipe to be cooked in a kitchen without a smoke exhaust.
Notes from the chef