Russian Salad

Method

1. Separate the egg yolks from the whites.
2. Place the yolks in a bowl and whip with an electric mixer or stand mixer until light and frothy, about 1-2 minutes.
3. Gradually add the sunflower oil in a very thin, steady stream while continuing to whip, until the mixture thickens and emulsifies.
4. Mix the red and white vinegar with the salt until dissolved. Add this mixture to the mayonnaise in intervals, alternating with more oil if needed, whipping constantly.
5. Continue until all oil and vinegar are incorporated and the mayonnaise is firm, thick, and holds its shape.
6. Fill a large pot with salted water (8-10g salt per litre) and bring to a boil. Blanch the peas for 1-2 minutes, then immediately transfer to an ice water bath to halt cooking. Drain and pat dry.
7. In the same boiling water, blanch the cubed potatoes until just tender but still firm (about 6-7 minutes). Shock in ice water, drain, and dry thoroughly.
8. Blanch the cubed carrots in the same water (cook for about 3-4 minutes until tender-crisp). Shock in ice water, drain, and dry.
9. Drain the tuna and squeeze well to remove excess oil and liquid. Flake the tuna with your fingers.
10. If using salt-packed capers, rinse them under cold water to remove excess salt, then chop finely.
11. In a large bowl, combine the cooled vegetables, chopped capers, flaked tuna, and homemade mayonnaise. Mix gently until well combined.
12. Taste and adjust seasoning with salt if needed. The salad should be well-balanced.
13. Allow the salad to come to room temperature before serving. Do not serve it straight from the refrigerator for best flavor.
14. Store leftovers with plastic wrap pressed directly onto the surface to prevent a skin from forming.