Ensalada Russa

Peel and cook potatoes, and carrots and allow to cool along with the boiled eggs. Meanwhile roast the peppers together (in oven or over flame)and peel the blackened skin off.

Cut all the cooked and cooled ingredients into small chunks and place in large mixing bowl before adding the drained tuna, peas and olives.

Add several large tablespoons of mayonaise, salt and pepper and a splash of olive oil. Mix thoroughly, adding more mayonaise or oil if necessary.

Best left refrigerated overnight,to bind flavours, and then stood at room temperature for 1 hr before serving.

serve as a starter, or upon french bread as Tapas