High-quality ingredients make all the difference in Teresa Barrenechea's simple salad; imported Italian canned tuna adds extra flavor, as does a freshly roasted pepper, and you can make your own mayonnaise, if you prefer. This salad is very popular with Barrenechea's children.
More Terrific Salads
1 red bell pepper
3 medium Yukon Gold potatoes, unpeeled
1 large carrot, halved
2 large hard-cooked eggs, cut into 1-inch chunks
One 6-ounce can Italian tuna packed in olive oil, drained
1/3 cup green olives, pitted and quartered
3/4 cup mayonnaise
Salt and freshly ground pepper
How to Make It
Roast the bell pepper over a gas flame or under the broiler until charred all over. Transfer the pepper to a bowl, cover with plastic wrap and let steam for 20 minutes. Peel the pepper, discarding the seeds and core. Finely chop the pepper.
Meanwhile, put the potatoes and carrot in a saucepan of cold water and bring to a boil. Cook over moderately low heat until tender, about 20 minutes. Drain and let cool.
Peel the potatoes. Cut the potatoes and carrot into 1-inch chunks and transfer to a bowl. Add the roasted pepper, eggs, tuna and olives. Fold in the mayonnaise and season with salt and pepper. Serve at room temperature or chilled.
The salad can be refrigerated overnight.
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