How to make
Roast the tuna fillet in a non-stick pan with a few drops of fat, just enough to change its color.
Boil the potatoes, carrots and eggs separately.
Cut them into small cubes along with the pickles, add the blanched in hot water peas and finely chopped onions.
Mix everything and add the diced fish.
Finally, add the salt and mix with the mayonnaise. You can also prepare the salad with canned tuna fillets.
