Ingredients: 200 ml of virgin olive oil; 200 g of olives; 500 g of canned tuna fish;
2 onions; 3 eggs; 4 potatoes; parsley; 1green pepper; 1 red pepper; salt; 2 red
tomatoes; 50 ml sherry vinegar
Preparation: Start cooking the potatoes with the skin. Prick the potatoes to
determine doneness (if the fork has trouble entering, boil them a bit more) . Cut
the potatoes into pieces. Boil the eggs hard, and cut them into wedges.
Chop both peppers and the onions into dice and cut the tomatoes into wedges.
What is left to do is to add it all to the bowl, prepare a vinaigrette with the oil, the
vinegar, the salt, a pinch of salt (adding some freshly ground black pepper
wouldn't be a grave sin), and finally add the tuna, the olives and keep it in the
fridge until it will be eaten.
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Rice Salad (Ensalada de arroz) (95)

96