MOM'S TUNA SALAD

INGREDIENTS

• 6 potatoes (medium)
• 4 eggs (medium) (hard boiled)
• 120 g of canned tuna (I used natural)
• 120 g of canned fish liver (optional but recommended)
• 1 leek (medium)
• 3 to 4 full spoons of mayonnaise
• salt to taste
• pepper to taste

INSTRUCTIONS

1. Wash and scrub your potatoes, add to a large pot, fill with water as to cover them completely and a little more. Add about a full teaspoon of salt to the water, place over the stove and bring to a boil. Reduce to medium heat and cook for about 10-15 minutes (depending on the size of the potatoes) until fork tender. When ready, drain the water, transfer the potatoes into a bowl and leave to cool. Peel off the skin.
2. To hard boil the eggs, add to a pot, cover with water, add a teaspoon of salt and vinegar. Bring to a boil and cook them for 5 minutes more. Drain and allow cold water to run in the pot until it cools completely, turn off the water and let the eggs sit to cool as well. Then you peel off the eggshell (which you can use in the garden :)), separate the yolks from whites.
3. Drain the tuna, if needed. I highly recommend using the fish liver, it is very tasty and contains beneficial fatty acids. Save the oil from the can, we will use it later. If you decide not to use it, then I would advise to have canned tuna in oil, and save the oil.
4. In order to assemble the salad easily, grate all the ingredients at the same time and then start layering. I have a four sided grater, so through the large teardrop holes I will grate the potatoes and set aside. Then use the small teardrop holes to shred the cooked egg whites, and lastly the egg yolks.
5. To clean the leek, using a knife, cut the roots part off the bottom and the dark green part off the stalk, discard both. We will be using only the white and light green part. Slice it in half lengthwise and then cut thin half rounds or smaller.
   
6. Once you have all the ingredients ready, it's time to assemble the salad. I do it in layers, so start with half of the grated potatoes on the bottom, I like to add salt pepper to taste and drizzle some of the oil you saved from the canned fish. Scoop one full spoon of mayonnaise and lightly spread over the potatoes. Sprinkle over it half of the leek slices. Add all tuna and all fish liver, if used. The next layer I like to add all the egg yolks.
   
7. And start again with the other half of the potatoes, salt, pepper, drizzled oil, and a light layer of mayonnaise. Next, add the second half of leeks and to top it off, the grated egg whites. this way you have a nice white top layer. TIP: you can add in between more layers of mayonnaise to taste if you prefer a more moist salad.
8. Decorate with a few leaves of any herbs or if you want to be super fancy then maybe sprinkle some green tobiko, it complements the salad very good.
9. Place in the fridge for at least two hours, you could do it in the evening and leave in the fridge for the whole night. In my opinion, the tastes merge better.
10. Hope you Enjoy!