Mixed vegetable, tuna and mayonnaise salad

Ingredients

For the boiled vegetables

• 400 g potatoes
• 1500 ml water
• 400 g carrots
• 1000 ml water
• 1/2 teaspoon salt

For the salad

• 1 jar pickled red peppers (800 g)
• 1 jar pickled gherkins (800 g)
• 1 jar canned peas (650 g)
• 1 can sweet corn (350 g)
• 1/4 teaspoon salt
• 5 g parsley leaves

For the tuna

• 2 cans tuna fillets in their own juice (2 x 170 g)
• 1/4 teaspoon ground pepper

For the mayonnaise

• 350 ml oil
• 1 egg yolk
• 1 teaspoon classic mustard
• 1/4 teaspoon fine salt
• juice of 1/2 lemon

Preparation

1. Wash the potatoes and boil them unpeeled in 1500 ml water for 20-25 minutes, until a fork slides in easily but the potatoes are still whole. 2. Peel the carrots and boil them in 1000 ml water with 1/2 teaspoon salt for 20 minutes, until a fork goes in easily. 3. Drain the tuna, corn, peas, pickled peppers and gherkins well. Taste the pickles before adding any more salt. 4. While the vegetables are boiling, put the egg yolk, mustard and 1/4 teaspoon salt in a bowl. Mix, gradually pouring in the 350 ml oil. Juice half the lemon, add 1 teaspoon of the juice to the tuna and put the rest in the mayonnaise, adding it a little at a time while mixing. 5. Trim the ends off the gherkins, cut them lengthwise and chop them into cubes with the Salad Chef Smart. Put the pickled pepper slices through the gadget too, then leave the chopped pickles to drain. 6. Drain the potatoes and carrots and briefly rinse them under cold running water. Peel the potatoes, cut them into slices about as thick as your little finger and chop them with the gadget; cut the carrots lengthwise into 3-4 slices, depending on their thickness, then chop them over the potatoes. Sprinkle with 1/4 teaspoon salt and mix. 7. Season the tuna with 1/4 teaspoon pepper and the reserved lemon juice. In a serving bowl, layer the potatoes and carrots mixed with a little mayonnaise, then the pickles, a thin layer of mayonnaise, the peas mixed with the corn and another layer of mayonnaise. Add the tuna, keep a little mayonnaise for decoration and sprinkle with the chopped parsley.