Two Bean Potato & Tuna Salad
|New potatoes||10 Ounce, cut into chunks (300 Gram)|
|Green beans||6 Ounce, trimmed and halved (175 Gram)|
|Frozen soya beans||6 Ounce (175 Gram)|
|Canned tuna in water||160 Ounce, drained (1 Can)|
|Rocket leaves/Watercress leaves||4 1⁄2 Tablespoon (1 Good Handful)|
|Harissa paste||2 Teaspoon|
|Red wine vinegar||1 Tablespoon|
|Olive oil||2 Tablespoon|
1. Put the potatoes in a pan of boiling water, then boil for 6-8 mins until almost tender. Add both types of beans, then cook for a further 5 mins until everything is cooked. Meanwhile, make the dressing whisk together the harissa and vinegar in a small bowl with a little seasoning,.whisk in the oil until the dressing is thickened. Drain potatoes well, toss with half of the dressing, then leave to cool.
2. Flake the tuna, then fold into the potatoes. Add the remaining dressing, then gently toss. Divide between 4 bowls and serve each portion with a handful of rocket or watercress on top. Serve warm or cold.