Steps
- Preheat the broiler for 5 minutes. Halve and deseed 1 red bell pepper; place skin-side up on a baking sheet. Measure 2 tablespoons of extra-virgin olive oil; drizzle half over the pepper and broil until blackened.
- Cover the pepper for 10 minutes, then peel and slice into strips. Meanwhile, peel 2 King Edward potatoes and 2 carrots; halve the carrots lengthwise.
- Cover potatoes and carrots with cold salted water; bring to a boil and simmer for 10 minutes. Add 3 large eggs; cook for 5 minutes. Add ¼ cup of frozen peas; cook for 5 minutes, then drain and cool under cold water.
- Peel the eggs, reserving two-thirds of the yolks. Dice the remaining egg, potatoes, and carrots. Mix with the peas, 20 halved pitted manzanilla olives, 1 tablespoon of baby capers, and 200g of drained canned white tuna.
- Fold in ½ cup of mayonnaise and 1½ teaspoons of chopped parsley; season. Spoon onto plates, grate the reserved yolks over, and add the pepper strips. Drizzle with the remaining oil.