Tuna and Potato Salad with Roasted Capsicum Aioli

Cook time 25 minutes
Servings 4


16 small kestrel potatoes
425g can of tuna in spring water
2 eggs, hard-boiled and cut in 4
2 French shallots, finely sliced

½ cup homemade or good-quality store bought mayonnaise
3 pieces roasted capsicums in oil
1 tsp. Smoked Spanish paprika
1 clove garlic
1 pinch Saffron
½ tbs. sherry vinegar
Salt and pepper  

1 bunch of chives, cut into 2 cm batons


Tuna and Potato Salad with Roasted Capsicum Aioli


Place potatoes in a pot of cold water and bring to the boil.

In the meantime start the dressing by blending capsicums, paprika, garlic, saffron, vinegar and salt and pepper until smooth. Add this to the mayonnaise and combine.

Once the potatoes are cooked through, drain and allow to cool enough to handle). Peel the skin off the potatoes and cut in half.  Add tuna, egg and shallot to the potatoes. Pour dressing over and toss gently. Garnish with chives.