← Nouns Cooking · Spanish

Ingredients

• 1 kg waxy potatoes, peeled and cut into 1.5 cm cubes
• 2 Carrot, peeled and diced small
• 100 g frozen peas
• 4 large eggs
• 200 g tinned tuna in olive oil, drained
• 2 jarred roasted red peppers, cut into strips
• 60 g pimiento-stuffed green olives, sliced
• 250 g good mayonnaise
• 2 tsp lemon juice
• salt and black pepper

Method

1. Put the potatoes and carrots in a pan of cold salted water, bring to the boil and simmer for 10–12 min, until just tender but not falling apart. Add the peas for the last 2 min, then drain and spread out to cool.
2. Meanwhile, boil the eggs for 10 min, cool them in cold water and peel. Chop 3 of them; keep the last one for the top.
3. In a big bowl, gently fold the cooled vegetables, chopped eggs, most of the tuna, the olives and half the peppers with the mayonnaise and lemon juice. Season to taste.
4. Spread it on a platter, smooth the top with a thin layer of extra mayonnaise and decorate with the rest of the tuna, peppers, olives and the last egg, sliced.
5. Chill for at least 1 hour before serving with breadsticks or crusty bread.

Tips

• Mayonnaise contains egg; keep the salad in the fridge, never leave it out for more than 2 hours, and eat it within 2 days.
• Let the potatoes cool completely before adding the mayonnaise, or it turns oily.

Sources

Written in our own words after cross-checking these recipes:

Spain on a Fork Great British Chefs