Name: Potato and Tuna Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 1 potato large; 115 g French fresh beans; 3 egg; 6 tomato small; 3 spring onion; 30 g parsley finely chopped; 1 lettuce; 400 g canned tuna in brine; 5 anchovy fillet optional *to taste; 85 g black olives chopped; 3 tbs olive oil; 3 tbs white vinegar; 1/2 tsp French mustard; 1 pinch salt; 1 pinch black pepper

by _BushChef_ Last updated on 07/09/2019

This is great as a side dish or for lunch. - _BushChef_

Ingredients

1 potato large
115 g French fresh beans
3 egg
6 tomato small
3 spring onion
30 g parsley finely chopped
1 lettuce
400 g canned tuna in brine
5 anchovy fillet optional *to taste
85 g black olives chopped

Dressing

3 tbs olive oil
3 tbs white vinegar
1/2 tsp French mustard
1 pinch salt
1 pinch black pepper

Method

Step 1

Peel and cut the potato into small chunks. Boil it until tender, drain and leave to cool.
Step 2

Trim the beans and boil for 5 minutes or until tender then rinse under cold water.
Step 3

Boil the eggs for 10 minutes or until hard and place into a bowl of cold water.
Step 4

When the eggs are cool enough, shell them and cut into quarters.
Step 5

Cut the tomatoes in quarters, chop the parsley and slice the spring onion.
Step 6

Tear and rinse the letuce leaves and place them into salad bowl. Drain the brine from the tuna.
Step 7

Arrange the potatoes, tuna, tomatoes, onions, beans, eggs, olives and parsley on top of the lettuce.
Step 8

Dressing: Put the olive oil, vinegar, mustard salt and pepper into a jar.
Step 9

Secure the lid and shake well. Pour over the salad as desired.