1.In a tall container we put the raw egg, the oil and a pinch of salt. Then, we put the mixer all the way in and beat for about 10 seconds. After that time we lift it a little and beat for about 5 more seconds. From here we can beat without a problem since the mixture will no longer be cut. Once it is homogeneous, we add the juice of half a lemon, and with a spoon we stir well.
2.In a saucepan with plenty of water, put the potato and add the whole carrots. Bring the water to a boil and let it cook for about 20 minutes.
3.In another saucepan (it can also be the same one where we cook the potato and carrot, so there is less mess) we put the peas to cook for 10 minutes.
4.We prepare the Russian salad. In a bowl, add the boiled egg yolks and mash them with a fork. Then we add the peeled potato, carrots and roasted red pepper, all cut into cubes. We put the peas and olives in pieces. We also add the tuna and the cooked egg whites, finely chopped. Finally we add the mayonnaise and mix well.