Wash and scrub the potatoes; place in a large pot filled with water; add a teaspoon of salt to the pot; bring the water to a boil and cook the potatoes until soft but not mushy.
Place the peeled carrots in a separate medium pot; cover with water; add a teaspoon of salt to the pot; bring the water to a boil and cook the carrots until soft but not mushy.
In the last 5 minutes, add the frozen peas to the pot containing the carrots.
Separately, boil the eggs for about 7 minutes; remove from the stove and cool down in cold water; remove shells and set aside; save an egg yolk for decoration.
Remove the potatoes, carrots and peas from the heat and allow to cool.
Peel the potatoes.
Dice potatoes, carrots, eggs and roasted pepper.
Place in a salad bowl; add the cooked peas.
Drain the can of tuna and add the fish to the vegetables.
Chop the olives and add to the salad.
Add the mayonnaise; mix well.
Add salt and pepper, to taste.
Decorate with shredded egg yolk.
Cover and refrigerate the salad until cold before serving.
