Gourmet Ensaladilla Rusa with Ventura Melva Tuna

Prepare the vegetables: Steam the potatoes, carrots, and green beans until tender but not mushy. Let them cool slightly, then dice into small, even pieces.

Hard-boil the eggs: Place the eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, remove from heat, cover, and let sit for 10 minutes. Cool under cold water, peel, and dice.

Make the homemade mayonnaise: In a bowl, whisk together the egg yolks, lemon juice, and white wine vinegar. Gradually drizzle in the olive oil while whisking constantly until the mayonnaise emulsifies and thickens. Season with salt and pepper to taste. If the mayonnaise splits, whisk in a teaspoon of cold water to bring it back together.

Assemble the salad: In a large bowl, combine the diced potatoes, carrots, green beans, and eggs. Gently fold in the homemade mayonnaise until everything is well coated.

Add the finishing touches: Stir in the Kalamata olives and chopped fresh parsley. Season with additional salt and pepper if needed.

Prepare the tuna: Gently flake the Ventura Melva tuna into bite-sized pieces.

Serve: Arrange the ensaladilla rusa on a serving platter or individual plates. Top with the flaked Ventura Melva tuna. Serve chilled.