1)  Peel the potatoes and carrots. Rinse both and chop them into small dice. Fill a large saucepan with water. Add a dash of salt and place it over high heat. Once boiling, add the diced potatoes.

2)  Cook for 3 minutes. Then add the carrots.

3)  Cook for 4 more minutes. Now add the frozen peas.

4)  Cook for another 2 minutes. Then immediately strain the cooked vegetables and refresh them under ice cold running tap water. Let them drain a little.

5)  Pour the lukewarm carrots, potatoes and peas in a mixing bowl. Add the mayo. Season with pepper and salt.

6)  Drain the canned tuna and add it to the bowl.

7)  Stir well. Then check the seasoning. Add pepper or salt to taste. Serve the ensalada rusa at room temperature, not cold.