Ensalada de Navidad (Spanish Christmas Potato and Tuna Salad)

• 700 g Idaho potato
• 250 g Carrot
• 4 Egg
• 200 g Green peas
• 240 g Canned tuna
• 180 g Mayonnaise
• 1 medium Lemon
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 200 g Canned roasted red peppers

1. Peel the potatoes and carrots, then cut them into small, even cubes. Put the eggs into a saucepan, cover with cold water, bring to the boil, then simmer for 10 minutes. Drain and cool the eggs under cold running water.
2. Bring a large pot of well-salted water to the boil and cook the potatoes and carrots for 10 to 12 minutes until just tender but not falling apart. Add the peas for the final 2 minutes. Drain well in a colander and leave to steam-dry for 5 minutes.
3. Tip the warm vegetables into a mixing bowl and leave to cool to room temperature. Meanwhile, peel and chop 3 of the eggs, reserving 1 egg for garnish. Drain the tuna and flake it into large pieces.
4. Stir the mayonnaise with the juice of the lemon, the black pepper, and enough fine sea salt to taste. Fold the dressing through the cooled vegetables along with the tuna and the chopped eggs. Fold through most of the roasted red peppers, reserving a few strips for the top.
5. Cover and chill for at least 30 minutes so the flavours meld and the salad firms up. Just before serving, slice the reserved egg and arrange it on top with the reserved roasted red peppers. Serve well chilled.

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