Ensalada Rusa (Spanish Potato Salad with Tuna and Mayonnaise)

• 450 g Yukon Gold potato
• 150 g Carrot
• 2 Egg
• 120 g Green peas
• 160 g Canned tuna
• 120 g Mayonnaise
• 1 medium Lemon
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 60 g Green pitted olives

1. Peel the potatoes and carrots, then cut them into small, even cubes. Put the eggs into a saucepan, cover with cold water and bring to the boil. Once boiling, cook for 10 minutes, then drain and cool under cold running water.
2. Meanwhile, bring a large pot of well-salted water to the boil. Add the potatoes and carrots and cook for 8 to 10 minutes until just tender but not falling apart. Add the peas for the final 1 to 2 minutes, then drain well in a colander and leave to steam-dry for 5 minutes.
3. Peel the eggs and chop them. Drain the tuna and flake it into a mixing bowl. Add the warm vegetables, mayonnaise, a squeeze of lemon juice, the salt and pepper, then fold gently until evenly coated.
4. Roughly chop the olives and fold them through, keeping the mixture chunky. Taste and adjust with a little more lemon juice, salt or pepper if needed. Cover and chill for at least 10 minutes so it firms up and holds together neatly.

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