Ingredients
- 3-4 ripe red peppers, baked (or pimento de piquillo / pimiento aside)
- 600g potatoes, cut into 3cm cubes
- 2-3 medium size carrots cut small
- peas
- 3-4 eggs
- 2 small tins of tuna in olive oil
- handful of olives
- olive oil, lemon juice and 2 eggs for mayonnaise
- a little salt
Preparation
- Oil and salt 3-4 ripe red peppers. Place in hot oven 200 degrees C for 25-30 minutes. Turn over and 15 minutes more. Leave to cool and remove skin and seeds.
- boil 600g potatoes (10-15 minutes), carrots (4-5 minutes), peas (2-3 minutes) and 3-4 eggs (hard boiled) and 2 small tins of tuna in olive oil
- Allow to cool and dice the cooked vegetables, 2 of the eggs, olives and 2 peppers
Make the mayonnaise
- 1 egg (room temperature)
- lemon juice (1 tbsp)
- keeping the blender on at the bottom of the jug, whisk and pour in the oil little by little
- blender can be moved up and down at the end to reach the right consistency
Mix together
- Mix the vegetables and mayonnaise and place in a wet bowl for giving a moulded shape
- Set strips of red pepper on top and grate egg. Place in the fridge for an hour until 15-20 minutes before serving
