• 1 Pound red waxy potatoes vinegar
• 3 oz. light meat tuna, flaked
• 1 clove garlic, pressed through a garlic press
• 1 Tbs. very small capers or chopped large ones pickle
• 1 Tbs. diced Spanish roasted pimiento
• 3 Tbs. chopped cooked carrots
• 1/2 cup Mayonesa Casera (see separate recipe)
• 1 1/2 tsp. red wine or Sherry
• 2 tsp. grated onion
• 1 Tbs. minced parsley
• 2 Tbs. chopped dill or cornichon
• 2 hard boiled Country Hen Eggs, coarsely chopped
• 3 Tbs. cooked peas salt

Boil the potatoes in salted water until tender, cool slightly, then peel and dice. Combine in a bowl the tuna, vinegar, onion, garlic, parsley, capers, pickle and pimiento. Add the potatoes, eggs, peas and carrots. Salt to taste and let rest for half an hour. Fold the mayonesa casera gently into the mixture. Arrange in a smooth mound on a dish and ’ice’ it with some of the remaining mayonesa casera. It can be decorated as the Spanish do with strips of pimiento. If prepared ahead and refrigerated, let sit at room temperature for a while before serving.

Tiny shrimp may be substituted for tuna.

Thanks to Keith McDuffie for this recipe!

Yield: