Potato and Bean Salad with Tuna Mayonnaise

Cook Time 45 minutes

Servings 4

Ingredients

800g small waxy potatoes, unpeeled

300g green beans, trimmed

200g canned tuna in spring water, drained and flaked

150g good whole egg mayonnaise

1 tbsp Dijon mustard 

1 tsp red wine vinegar 

2 French shallots, finely chopped

3 tbsp capers

2 eggs, soft boiled

Salt and pepper

Method

Place the potatoes in a large pot of cold salted water and bring to the boil. Once boiling, cook for about 10-15 minutes or until the potatoes are tender when pierced with a small knife (timing will vary depending on the size of the potatoes). Add the beans in the last 5 minutes of cooking. Drain. Cut the warm potatoes in half.

In a blender add the ⅓ of the tuna, mayonnaise, mustard, vinegar and a pinch of salt and pepper and blend until thick and smooth.

Add the still-warm potato and beans to a large bowl along with the shallots and capers. Pour over the dressing. Toss well so everything is coated in the tuna mayonnaise. Arrange on a platter garnish with extra tuna chunks and eggs cut in half.