Salade de l'hôtel Ghella

Clean the potatoes, carrots, and red beets, and boil them in salted water, then cut them into equal cubes. Boil the capers, peel and remove the hearts, and cut them up. Peel the jalaba, boil and drain it.

Clean the olives and remove the pits, wash the capers and remove the stems. Cut the boiled eggs and the tuna in oil into small cubes.

Mix the ingredients and pour over them a sauce made of oil, vinegar or lemon juice, black pepper, and salt. Arrange the salad on a serving dish, sprinkle with the sauce, and serve.