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Method Prep:15min › Cook:20min › Extra time:10min › Ready in:45min
Cut potatoes into chunks small enough to cook quickly and boil till tender, about 20 minutes. Cover with a lid to reduce cooking time.
While potatoes are boiling, boil peas and pepper, which has been cut in half and de-seeded, or you can char if you wish (the idea is to remove the skin). Jars of roasted peppers have already been skinned and de-seeded. Cut the pepper into strips.
Mash potatoes and add mayonnaise until smooth and creamy. Dice and add 1/2 the pepper, 1/2 the peas and most of the tuna, saving some for decoration. Crush and add the garlic (you can add the garlic raw or cook with potatoes, depending on preference).
Pile onto a large serving plate and smooth to a nice shape, then spread and smooth mayonnaise on top and decorate with remaining peas, tuna and strips of pepper.
Best served cold, as a tapa and with a slice of crusty bread. Keep in fridge and eat within 3 days.