4 organic boiled eggs (three for the salad and one for decoration)
1 cup tuna in olive oil
16 Green Olives
1 cup Goya Extra Virgin Olive Oil
0.5 cup Sherry Vinegar “al Pedro Ximenez”
1.5 cup mayonnaise
Clean the potatoes, slice them into quarters and boil them in a pan with water and salt along with the whole peeled carrots. Boil for 20 minutes until they are soft. Drain, adding a dash of extra virgin olive oil.
Boil the peas for 5 minutes, check how tender they are, drain and pour into a bowl with water and ice to stop them cooking further. Do not add salt during boiling to maintain their bright green color. Set aside.
At the same time in another pot, boil the eggs in water with a dash of vinegar for 12 minutes.
Once cool, chop the potatoes, carrots and 3 of the eggs into cubes.
Add the crumbled tuna, olives, peas, morrón peppers (leave a few strips for decoration) 5 heaped tablespoons of mayonnaise, and olive oil, vinegar and salt.
Put the salad in a bowl and cover with mayonnaise, decorating with strips of pepper, olives and sliced boiled egg.
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