We talk about simplicity a lot - quality ingredients, prepared simply, will very often result in something delicious. Perhaps more here than ever, it's important to use the best items you can. The ingredients are so humble that you need fresh vegetables, good organic eggs, the best mayonnaise (make your own if you're feeling up to it) and of course, the best tuna.
- 10 - 12 medium Yukon gold potatoes
- 1 cup fresh or frozen peas
- 3/4 cup carrots, diced
- 8 ounces of Ortiz tuna
- 3 hard-cooked eggs, yolks and whites separated and coarsely chopped
- 1 cup mayonnaise
- salt and pepper
Place potatoes in a saucepan filled with cold water. Add 1 tablespoon of salt to the water and place over medium-high heat. Bring to a boil.After 5 minutes, add the carrots and continue cooking. 2 minutes later, add the fresh peas, if using, and continue cooking. If using frozen, add them to the water briefly. When the vegetables are cooked, drain and spread on a sheet pan or plate to cool.
When the vegetables are cool, slice or quarter the potatoes. In a bowl, gently toss the vegetables with the tuna and mayonnaise. Then very gently fold in the eggs. Season with salt and pepper and serve on a bed of butter lettuce at room temperature.