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Warm potato, olive & tuna salad
Warm potato, olive & tuna salad
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Ingredients:
  • 380g chat (small coliban) potatoes, cut into 1cm-thick slices
  • 150g green beans, topped
  • 95g (1/2 cup) kalamata olives, pitted
  • 2 tomatoes, cut into wedges
  • 3 marinated artichoke hearts, drained, quartered
  • 1 cos lettuce, leaves separated, washed, dried, torn
  • 27.30 gm olive oil
  • 31.50 gm fresh lemon juice
  • 1 small garlic clove, crushed
  • 450g (about 3) tuna steaks
Instructions:
  • Put the potatoes in a saucepan, cover with cold water, and bring to a boil. Cook for 4-5 minutes until just tender.
  • While you wait: Boil beans in salted water until tender crisp, about 1-2 minutes. Drain and cool in cold water.
  • Combine potatoes, beans, olives, tomatoes, artichokes, and lettuce in a large bowl. Mix well. In a separate bowl, whisk together oil, lemon juice, and garlic. Season with salt and pepper to taste.
  • Preheat a large non-stick frying pan over medium-high heat. Brush both sides of the tuna steaks with a hint of the lemon mixture. Cook for 1-2 minutes per side for medium doneness. Flake the tuna into bite-sized pieces using a fork. Mix into the salad with the rest of the lemon mixture and gently toss to blend.

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