5 medium potatoes
dash of milk
dash of olive oil or butter
180 gr tinned chunky tuna in olive oil
2 boiled eggs chopped
10 chopped olives
5 strips of roasted red capsicum
3/4 to 1 cup of homemade tomato sauce
Extra whole olives to decorate
To make the filling, just mix all the ingredients well, including a couple of spoons of tomato sauce.
Boil the potatoes and mash them together with the milk and olive oil until all lumps are gone.
Spread the potato puree on glad wrap.
Roll the potato using the glad wrap to make a log.
Then let stand in the fridge until cold.
Place the log on a serving plate, and remove glad wrap.
Decorate with some extra olives and pour tomato sauce over the log.
In a variation of this cake, mayonnaise can be used instead of the tomato sauce to cover the log, though tomato sauce should be used in the filling.