Peel and dice the potatoes and the carrots and put them in a pot. Cover with water, add salt and boil until they are soft but not falling apart. Drain and leave to cool.
Boil the 2 eggs in salted water for 10 minutes. Then peel and chop.
Place the 3 yolks, the juice of half a lemon, a pinch of salt and a dash of Extra Virgin Olive Oil from Spain into a mixer bowl. Start beating all while slowly and continuously adding the rest of the olive oil into the bowl until you get a thick mayonnaise. Season to taste.
Mix the potatoes and the carrots with the green peas. Add the boiled eggs, the flaked tuna (saving some flakes as a garnish) and cover with mayonnaise. Stir well and place in the fridge.
Serve the Russian salad on appetiser spoons garnished with a small piece of tuna and a slice of pepper.
For this recipe we recommend using Arbequina Extra Virgin Olive Oil from Spain for its almond aroma and slightly peppery and bitter notes. Its smooth taste makes it ideal for making mayonnaise. But everyone brings their own personal touch to the kitchen, so experiment by using your preferred Extra Virgin Olive Oil from Spain.