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Tuna and potato salad

Ingredients 8
Servings 5


  • 200
    fine green beans, trimmed
  • 16
    baby potatoes
  • 20
    lemon juice
  • 80
    olive oil
  • 30
    basil pesto
  • 185
    tuna chunks in water, drained
  • 50
    peppadews, halved
  • 4
    hard-boiled eggs, peeled and quartered


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.

Read more on: fish/seafood

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