Yellow chili salad

Name: Yellow chili salad
Cook time: 60 min
Cuisine: Peruvian recipes
Ingredients: 3 cooked potatoes; 1 cooked carrot; 1 boiled egg; 1 can of tuna fish; 100 grams of Pitted manzanilla olives; 250 grams mayonnaise; 1 tablespoon of Panca Pepper Paste; 1 tablespoon of aonorii; 1 tablespoon of roe; 1 tablespoon of Aceite de Oliva Único; 1 pinch of salt

Peruvian recipes

Seafood

Appetizer

Medium

60'

Chef

Gabriel Zapata

Gabriel Zapata, chef of the Bacira Restaurant, shows us how to prepare a traditional salad with a very different touch using GOYA yellow chili paste. Don't miss it!

Ingredients Preparation Share

Ingredients

3 cooked potatoes
1 cooked carrot
1 boiled egg
1 can of tuna fish
100 grams of Pitted manzanilla olives
250 grams mayonnaise
1 tablespoon of Panca Pepper Paste
1 tablespoon of aonorii
1 tablespoon of roe
1 tablespoon of Aceite de Oliva Único
1 pinch of salt

Preparation

Place the cooked potatoes and carrots, the hard boiled egg, the tuna and the olives in a deep bowl.
Mix together with the roe, yellow hot pepper paste and mayonnaise. Add salt to taste.
Stir everything together until they are well mixed.
Add a splash of Extra virgin olive oil.
Serve the salad with a small mold on a plate.
Sprinkle a tablespoon of aonori on top and serve.