Niçoise salad with tuna

Ingredients:

• 450 g new red potatoes with skin, thoroughly washed and cut into quarters
• Coarse salt and freshly ground pepper
• 300 g young green peas, veins removed
• 1 cup cherry tomatoes or halved plum-shaped tomato
• 2 tbsp. l. olive oil
• 2 tablespoons light mayonnaise
• 1 tbsp red wine vinegar
• 1 head of lettuce, separated into leaves
• 280 g of canned meat tuna without liquid
• 1 yellow bell pepper, cut into strips
• 1 tbsp chopped olives
• 1/2 cup chopped fresh basilica

Preparation:

1. Place the potatoes in a saucepan and cover with water by 2 inches (5 cm). Add a pinch of salt, cover, and bring to a boil. Reduce the heat and simmer until the potatoes begin to soften, about 5 minutes. Add the snap peas and continue to simmer until the peas are tender, about 3 minutes more. Drain the vegetables in a colander and rinse under cold water; transfer to a large bowl.
2. Prepare the dressing for the Niçoise salad: Mix tomatoes, olive oil, mayonnaise, vinegar and 1 tablespoon of water in a blender and blend until smooth.
3. Post lettuce leaves Place the potatoes in 4 serving bowls and drizzle with a little dressing. Add the tuna, bell pepper, olives, basil, and remaining dressing to the potatoes and peas and toss. Season with salt and pepper to taste and arrange on the lettuce leaves.
   
   The Niçoise salad is ready, bon appétit.