- 6 large potatoes
- 4 medium carrots
- 300grs peas
- 3 tins tuna (drained)
- 6 boiled eggs
- olives (sliced) keep some whole for decoration
- 1 tin red roasted peppers (Pimiento rojo)
Boil the potatoes and carrots until tender, drain and mash, add the egg whites in small pieces leaving the yolks for later. Add the tuna and mix, then add the peas and sliced olives, salt and mayonnaise, mix add mayonnaise to taste, I myself prefer my salad with plenty of mayonnaise.
Spread on your serving dish, an extra layer of mayonaise can be buttered on the top and decorate with the red peppers, olives and yolks.
Courtesy of Rosemarie Mañasco