Prep. time: 10 minutes
Cooking time: 20 minutes

1. Peel the potatoes and carrots. Boil them in salted water. When tender, drain and cut into cubes.
2. Boil the peas and the eggs - count 10 minutes starting at the first boil. Drain and shell.
3. Mix the potatoes, carrots, peas, eggs, peppers and tuna in a large bowl.

Making the mayonnaise and finishing

1. Put the whole egg, vinegar and salt into a liquidizer or food processor. Turn on the machine and then slowly add the oil through the hole in the lid until you have a thick emulsion.
2. Stir the salad carefully and mix in as much of the mayonnaise as you like. Either serve at once or keep the salad in the fridge for later use.

Presentation

1. Put them on little plates or spoons and decorate with some pitted green olives and strips of roasted red Pepper.

This classic Spanish tapa marries well with a white from the small DO Alella (Catalonia), with the typical floral touches of the local variety, Pansa Blanca.