The Spanish variation of the Russian salad – uses tuna instead of meat. Great on a toast.
- 5 medium potatoes
- 2 eggs
- 2 roasted red peppers
- 8 oz / 225 g canned peas
- 8 oz / 225 g canned carrots
- 12 oz / 340 g canned tuna
- 2 cups mayonnaise
- Boil the potatoes with skins on, until they are cooked, but not too soft. Boil the eggs until hard. Cool potatoes and eggs in cold water. Peel and cut into small cubes, put in a bowl.
- Slice peppers into small pieces, drain carrots and peas, and add to the bowl. Drain tuna and flake with a fork. Add it to the bowl, together with the mayonnaise, and mix thoroughly.
