Spanish potato salad

Cut the peeled potatoes into half inch bite sized pieces.

Put the potatoes in a flat layer in a stock pot with the peeled carrots, add water to barely cover, season generously with sea salt and heat on high.

Put the eggs in a saucepan with water to barely cover.

Set a fine sieve of frozen peas over the saucepan and heat on high.

Once it boils and the peas are tender, lift off the sieve, cover the pan, turn off the heat and leave the eggs exactly 10 minutes.

Boil the potatoes and carrots 15 to 20 minutes until a toothpick goes in with some resistance; do not overboil or they break apart.

Drain the potatoes and carrots in a colander and rinse under cold water to stop the cooking and bring them to room temperature.

Shake off the excess water, transfer the potatoes to a large bowl, finely chop the carrots and add them.

Move the eggs to a bowl of iced water for about 3 minutes, then peel them, dipping each one back in the water.

Finely shred the hard boiled eggs on a box grater and add them to the bowl.

Add the steamed peas, the chopped shallot, the roasted red pepper strips and the sliced olives.

Drain the tuna in a fine sieve, flake it gently to shed the excess oil and add it to the bowl.

Season everything with sea salt and black pepper.

In a separate bowl whisk the mayonnaise with the grated garlic, lemon juice, olive oil, sea salt and black pepper to a creamy sauce.

Fold the dressing through the salad, plate, and garnish with pimento stuffed olives and chopped chives.