The first, and almost the only more “complex” step, is to cook the potatoes and eggs. For this you have to wash the first ones before put them to cook in a pot or casserole with plenty of salty water, although they can also be done steamed. Water is more practical because we can take advantage of it to cook the eggs at the same time.
When about 9-12 minutes of cooking have passed, remove the eggs and allow to cool slightly before peeling. I would have taken them out earlier because I like the less cooked yolk, but at home they don’t share my opinion so much. It depends on the taste.
Continue cooking the potatoes until they can be pierced with a knife without difficulty. The important thing is that they are not raw or very hard, although, again, you can adjust the texture to your liking. Drain and let cool until we can peel them without burning.
Wash the peppers well, open and remove the seeds. Cut into small cubes or strips. Chop the chives finely and also chop the tomatoes, as we like best. Combine all the ingredients in a bowl adding the olives cut in half, add the potatoes, season lightly and mix.
Prepare the vinaigrette emulsifying the oil with vinegar, lemon juice and seasoning to taste. Serve the drained tuna or bonito, spreading it over the top, add the peeled and cut eggs and season as desired.
We can also simply mix the tuna and egg with everything else, although the presentation is a little less elegant. Of course, very rich, that the “hodgepodge” effect is key in this salad.