Spanish Potato and Tuna Salad
2 large carrots cut in small diced ( boiled for 25 min)
4 Russet potatoes peeled (boiled for 25 min)
5 hard boiled eggs
1 cup of frozen peas (thawed)
1 can of tuna
Extra Virgin Olive Oil
2 Tablespoons of Green Mojo
2 large Eggs
1 cup of Extra Virgin Olive Oil
2 Teaspoons of fresh Lemon Juice
1 teaspoon of Salt
1 cup of Vegetable oil like grapeseed oil
For the Mayonnaise: In a blender add the eggs, the lemon juice, salt and olive brine. Drizzle the olive oil, and the vegetable oil in a steady stream until well emulsified
Salad: Boil the potatoes, the carrots for 25-30 until fork tender. Let it cool and cut into 1/2 inch cubes. Boil the eggs for 10 min and let them cool in an ice water. (you want them to be right before hard boiled so it has just a bit of creaminess to it.)
Cut the eggs into 1/4 inch cubes and mix with the tuna in a bowl.
Add in the potatoes, carrots, and fold in gently the mayonnaise Top with Green Mojo and garnish with strips of roasted peppers.
The flavors are amazing!