185 g, coliban, (1 x large)
80 g, trimmed, halved lengthways
8 individual, halved
Fresh flat-leaf parsley
¼ cup(s), (flat-leaf, leaves picked)
Tuna, canned in springwater, drained
155 g, flaked (185g can)
40 g, (kalamata), pitted
3 ml, white wine (3 tsp)
2 medium, quartered
- Place potato in a medium saucepan and cover with cold water. Bring to the boil. Reduce the heat and simmer for 10–15 minutes or until potato is just tender. Add beans and cook for 1–2 minutes or until tender. Drain. Refresh under cold water. Peel and coarsely chop potato.
- Place potato, beans, tomato, parsley, tuna, olives, oil and vinegar in a large bowl. Season to taste with salt and freshly ground black pepper. Toss to combine. Serve topped with egg.