400 g, new variety, halved
150 g, trimmed
3 medium, roma, cut into thin wedges
tuna, canned in springwater, drained
425 g, flaked
1 medium, red, thinly sliced
black olives, drained
60 g, pitted variety
fresh flat-leaf parsley
1 cup(s), leaves picked off stem
reduced-fat French dressing
3 tbs, (1/4 cup)
- 1. Boil, steam or microwave the potatoes and beans, separately, until just tender. Drain, rinse under cold water.
- 2. Meanwhile, cook the eggs in a small saucepan of boiling water for 8 minutes or until hard-boiled. Rinse under cold water. Peel, cut in quarters.
- 3. Combine potatoes, beans, eggs and remaining ingredients in a large serving bowl. Toss gently. Serve.