Tuna, potato and green salad
Ready in minutes, this salad is great for work lunch and after gym sessions.
- 60 ml olive oil
- 45 ml white wine vinegar
- 5 ml Dijon mustard
- 15 ml dried mixed herbs
- 12 baby potatoes
- 250 g green beans
- 4 eggs
- 100 g frozen peas, defrosted
- 2 can tuna
1 Dressing: Combine the ingredients until well blended.
2 Salad: Boil the potatoes over medium heat until soft and set aside.
3 Boil the green beans in salted water for 5 minutes or until cooked.
4 Boil the eggs in a pot of boiling water for 4 minutes, cool and quarter.
5 Place the peas in hot water for 5 minutes and drain.
6 Arrange the potatoes, beans, peas, eggs and tuna on a plate and spoon the dressing over.