You will need: (3) potatoes, (3) eggs, (1/2) onion, (2) small pickles, (1) can of sliced black olives, (1) can of roasted sweet red peppers, (4) asparagus, (2) small cans of tuna (in olive oil), salt and pepper, (1) cup of sunflower oil, (1/2) lemon,
Start by boiling water in a sauce pan. Peel the potatoes and cut them into pieces. When the water boils, add the potatoes and one egg. Cover the pan and leave it boil for 20 minutes.
In a bowl, mix the following: the half onion (minced), the pickles, the sliced olives, the roasted sweet red peppers (cut into small pieces), the tuna cans and the asparagus (cut into pieces). Add some salt, pepper and a little bit of vinegar. Remove the potatoes and add them to the mix, too.
The tricky part is the mayonese: to do it properly, you need one egg, 1 cup of sunflower oil, salt and half lemon. Break the egg into a tall mixing cup, add the oil, and a generous pinch of salt. Use a blender to mix everything, but here's the trick: DO NOT MOVE THE BLENDER! The ingredients will mix together at their own pace, it may take you 4 or 5 minutes. Finally, add the juice and remove it for one minute.
Finally, for a nice presentation, I suggest the following: Mix HALF of the mayonese you've just done with the potato mix into one serving platter. Use the other half to cover the salad and add some olive slices to the top. If you still have some roasted sweet peppers, you can add them to the bottom. Do you remember the boiled egg? Remove the shell and dice it. Put it on top of it. It'll look just great.
My personal suggestion is that you serve it cold. Keep it in the fridge for at least two hours.
Enjoy!
