Enjoy it as an appetizer or, like in Spain, as a tapas with your favorite cocktail.Transport yourself to an Italian restaurant or Spanish cafe and enjoy a few relaxing moments.
0 Boil the cubed potatoes with sea salt until done but not falling apart. Drain well and set aside to cool off. Cook the peas in a small pan with some water until slightly tender. Drain and set aside.
1 Chop 3 of the hard-boiled eggs into small cubes. Slice the remaining egg and set it aside (used for garnishing)
2 Cut in small pieces the Giardiniera and add them to a large bowl. Add the peas, tuna, rinsed caper, mustard, chopped eggs, chopped cornichons, salt and pepper, half of the mayonnaise. Mix well.
3 Add the cooled diced potatoes to the bowl and mix well. Add more mayonnaise as you go along until you have a soft consistency salad. Taste to adjust the flavor.
4 Let the Insalata rest in the refrigerator for at least 1 hour, decorate with the sliced egg, and serve.
