Serves 4

For the mayonnaise:

• 2 large eggs
• 2 cups Spanish extra-virgin olive oil
• 1 teaspoon fresh lemon juice
• ¼ teaspoon salt

For the salad:

• 4 russet potatoes, peeled
• 1 large carrot, trimmed and peeled
• 7 large eggs
• 16 ounces Spanish canned tuna, preferably oil-packed bonito, separated into flakes
• 1 cup fresh peas, blanched (or thawed frozen peas)
• 4 ounces trout roe, preferably Spanish
• Sea salt to taste
• Spanish extra-virgin olive oil
  

Prepare the mayonnaise:
Break the eggs into a small mixing bowl and add 2 tablespoons of the olive oil, lemon juice and salt. Using a hand-held electric mixer, mix at high speed, then slowly drizzle in the remaining oil until you have a thick, creamy sauce.

Prepare the salad:
Boil the potatoes and carrots until very soft, about 30 minutes. Drain and set aside to cool. Meanwhile, place the eggs in a saucepan with water to cover and bring to a boil. Boil the eggs for 10 minutes, drain and place in a bowl of ice water to cool. Peel the eggs and cut them into 1-inch cubes. Put the chopped eggs into a large mixing bowl and add the tuna.

Cut the cooled potatoes and carrots into 1-inch cubes and add them to the tuna along with the peas. Gently stir in 1 cup of the mayonnaise, being careful not to mash the potatoes, carrots or tuna. Season to taste with salt. (The remaining mayonnaise may be kept in the refrigerator, tightly covered, for 2 to 3 days.)

To serve, divide the salad among 4 plates and top with a spoonful of trout roe. Sprinkle with salt and drizzle with olive oil.