How to make
Boil the potatoes in salted water for about 30 min. While still warm, peel them and mash with a fork, along with the butter, which will melt. Season the mashed potatoes with freshly ground black pepper and salt and mash well one more time.
Grab a clean towel and stretch it out onto an even surface. Lay out a layer of plastic wrap on top of it and spread out mashed potatoes on top evenly, shape it as close to a regular square as possible.
Leave it to cool fully as is and in the meantime prepare the stuffing. Drain the tuna very well from the liquid and oil in the can. Put it in a bowl and mix with the finely chopped onions, 1 grated egg, the pickles, olives and diced peppers. Add the mayonnaise and salt and if you like stir until homogeneous.
Distribute the stuffing over the cooled mashed potatoes but leave a 1/2″ (1.5 cm) border all around without any stuffing. Start rolling it up from one end, lift the towel as needed and once you get to the middle, start rolling it up from the opposite end.
Unroll the towel, the plastic wrap will have stuck tightly to the roll, fold in the plastic wrap ends that are sticking out, press again to wrap it like a bonbon.
Put away in the fridge for 4-5 hours or overnight to harden well. Grab it carefully if you intend to transfer to a plate, so it doesn't break apart.
Place the tightened roll in an elongated platter and slowly unravel and remove the plastic wrap. Smear it with mayonnaise, grate the other egg on top so it sticks to the mayonnaise and decorate with olives.
Serve and consume within 1-2 days because the mayo covering can melt if it sits around longer.
But I'll guarantee you that it's so tasty it'll be gone in no time.
Bon appetit!
