2 cans of tuna
+ black pepper to serve
First prepare the potato salad. Cook and cut the potatoes and eggs. Mix with tuna and add enough mayonaise and salt. Refrigerate for one hour at least. Put a generous spoon of potato salad on each cracker and garnish with an anchovy and some freshly grounded black pepper.
Canned vegetables such as peas, green olives, carrots or capers make a nice addition to the potato salad. Serve with Estrella de Levante or any other light lager.