Name: Tuna potato salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 medium potatoes, unpeeled, thickly sliced; 1 tablespoon olive oil; 20 gram butter; 200 gram green beans, trimmed; 500 gram tuna steaks; 1 large tomato, cut into wedges; 2/3 cup (80 grams) seeded black olives; 1/4 cup loosely packed fresh mint leaves; Lemon dressing; 1/3 cup (80 millilitres) lemon juice; 2 tablespoon olive oil; 1 clove garlic, crushed; 1/2 teaspoon ground cumin

Ingredients

2 medium potatoes, unpeeled, thickly sliced

1 tablespoon olive oil

20 gram butter

200 gram green beans, trimmed

500 gram tuna steaks

1 large tomato, cut into wedges

2/3 cup (80 grams) seeded black olives

1/4 cup loosely packed fresh mint leaves

Lemon dressing

1/3 cup (80 millilitres) lemon juice

2 tablespoon olive oil

1 clove garlic, crushed

1/2 teaspoon ground cumin

Method

Tuna potato salad

1.Boil, steam or microwave potato until tender; drain.

2.In a medium frying pan, heat oil and butter; cook potato, in batches, until browned lightly. Drain on absorbent paper.

3.Meanwhile, boil, steam or microwave beans until tender; drain. Rinse under cold water; drain.

4.Make lemon dressing.

5.Cook fish on heated oiled grill plate (or grill or barbecue) until cooked as desired. Slice fish thinly.

6.Divide potato, beans, tomato and olives among serving plates; top with fish, drizzle with dressing then sprinkle with mint.

Lemon dressing

7.Combine ingredients in screw-top jar; shake well.

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Ingredients

Method

Tuna potato salad

Lemon dressing

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