Spanish potato salad with tuna

Peel the potatoes and cut into slices of 5 mm thick. Cut the slices into strips of 5 mm wide and then into 5 mm blocks. Cook the potato cubes in a pan with plenty of boiling water with a little salt in 5 minutes al dente. Drain them in a colander and cool them down.

Finely chop the parsley. Press the garlic cloves over a bowl and stir in the mayonnaise with half of the paprika and half of the parsley. Scoop the potato cubes through and leave the salad for at least 30 minutes. This allows the taste to develop well.

Let the tuna drain well. Transfer the potato salad to a low dish and spread the tuna over it. Finally, sprinkle the remaining parsley and paprika.