Ensaladilla Rusa (Spanish Potato Salad with Tuna)

• 700 g Yukon Gold potato
• 200 g Carrot
• 2 Egg
• 150 g Green peas
• 2 tsp Fine sea salt
• 160 g Canned tuna
• 180 g Mayonnaise
• 1 tbsp Extra virgin olive oil
• 1 Lemon
• 60 g Black pitted olives

1. Peel the potatoes and carrots, then cut them into small, even cubes (about 1 cm) so they cook at the same rate. Put the eggs into a saucepan, cover with cold water and bring to the boil. Simmer for 10 minutes, then cool under cold running water and peel.
2. 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.
3. Spread the vegetables out to steam-dry and cool completely; this keeps the salad firm. Once cool, tip them into a mixing bowl. Chill for 30 minutes.
4. Flake the tuna and add it to the bowl. Finely chop the eggs and add them in, reserving a little for the top if you like. Add the mayonnaise, olive oil and a squeeze of lemon juice, then fold gently until evenly coated.
5. Taste and adjust with a little more fine sea salt and lemon juice if needed. Spoon into a serving dish and scatter over the black pitted olives (and the reserved egg, if using). Chill for at least 5 minutes before serving.

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