* 200 g *(7oz)* cooked sweet peas, from jar/can * 3 medium red skinned potatoes * 2 large carrots * 100 g *(3.5oz)* mayonnaise * 200 g *(7oz*) tuna fish in brine * 1 medium lemon, juice and skin needed * sea salt to taste * water for cooking vegetables
How to make it:
* **First**, in a large soup pot with lid add washed carrots and potatoes (skin on). Bring to a boil and let simmer until fully cooked. Check with fork. * **Then**, cover with cold water and let cool slightly. Peel skin off potatoes. Cut potatoes and carrots in small cubes. * **Next**, place into salad bowl, pour over the sweet peas (drained) and stir. Add tuna fish (*without brine*) and mayonnaise. * **Finally**, sprinkle with fresh lemon juice (*1/2 lemon or more to taste)* and lemon zest from the whole lemon. Season with sea salt to taste. Stir well and serve.
The quantity is highly adjustable, it’s best if the mayo is homemade and fresh. Also, I always choose tuna in brine, but in whole chunks, not the shredded one as it tastes better.
Prestigious-Gene296
That looks delicious, but also that’s the most beautiful plate I’ve ever seen!
2 Comments
recipe and photos are my own, [https://theeuropeandish.com/italian-tuna-salad-insalata-russa-piemontese/](https://theeuropeandish.com/italian-tuna-salad-insalata-russa-piemontese/)
* 200 g *(7oz)* cooked sweet peas, from jar/can
* 3 medium red skinned potatoes
* 2 large carrots
* 100 g *(3.5oz)* mayonnaise
* 200 g *(7oz*) tuna fish in brine
* 1 medium lemon, juice and skin needed
* sea salt to taste
* water for cooking vegetables
How to make it:
* **First**, in a large soup pot with lid add washed carrots and potatoes (skin on). Bring to a boil and let simmer until fully cooked. Check with fork.
* **Then**, cover with cold water and let cool slightly. Peel skin off potatoes. Cut potatoes and carrots in small cubes.
* **Next**, place into salad bowl, pour over the sweet peas (drained) and stir. Add tuna fish (*without brine*) and mayonnaise.
* **Finally**, sprinkle with fresh lemon juice (*1/2 lemon or more to taste)* and lemon zest from the whole lemon. Season with sea salt to taste. Stir well and serve.
The quantity is highly adjustable, it’s best if the mayo is homemade and fresh. Also, I always choose tuna in brine, but in whole chunks, not the shredded one as it tastes better.
That looks delicious, but also that’s the most beautiful plate I’ve ever seen!