Tuna and potato salad

Name: Tuna and potato salad
Yield: 5 servings
Cuisine: Boil
Ingredients: 200.00 g green beans fine, trimmed; 16.00 baby potatoes; 20.00 ml lemon juice; 30.00 ml pesto basil; 185.00 g tuna chunks tinned in water, drained; 50.00 ml peppadews halved; 4.00 eggs hard-boiled, peeled and quartered

5 servings

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (7)

200.00 g	green beans — fine, trimmed
16.00	baby potatoes
20.00 ml	lemon juice
30.00 ml	pesto — basil
185.00 g	tuna — chunks tinned in water, drained
50.00 ml	peppadews — halved
4.00	eggs — hard-boiled, peeled and quartered

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Method:

Bring half a saucepan of water to the boil and add the beans. Cook for 30 seconds then remove from the water, drain and refresh in cold water.
Add the potatoes to the boiling water, reduce heat and simmer for 10 to 15 minutes until tender. Drain and cut each potato in half.
DRESSING:
Mix together lemon juice, olive oil and basil pesto. Pour over potatoes while they are still hot and toss to coat. Set aside to cool.
Add beans, tuna, peppadews and eggs to the potatoes and toss gently. Chill until ready to serve.