Instructions

Fill a large pot with water

Salt water generously and bring to the boil

Add the potatoes with skin still on and the carrots that have been peeled

Cook until the potatoes and carrots are fork tender (the carrots may be done before the potatoes)

Remove the potatoes and carrots to a plate to cool to room temperature

Steam the eggs until the yolks are hard (I use this method from Serious Eats)

Grate the carrot and dice the potato into small cubes and add to a large bowl

Chop the now cooled, peeled eggs and add to the bowl

To the same bowl add the red bell pepper, capers, garlic and parsley

If using fresh tuna, grill to your liking and break into large chunks (you want the tuna cooked through and not pink in the middle). Add to the bowl with the vegetables

If using a tin of tuna, drain and slightly break up the chunks and add to the bowl

Add the prawns to salted water and poach for 5 minutes until just cooked and tender

Shock in cold water, drain and add to the bowl

For the dressing

In another small bowl combine the mayonnaise, olive oil, lemon zest, lemon juice, salt and pepper and whisk together

Bring it together

Add the dressing to the bowl of seafood and vegetables

Stir well to combine

cover and place in the fridge for at least two hours

Before serving taste for seasoning and adjust as needed