Mediterranean tuna salad
New potatoes, raw
1 individual, baby cos lettuce, leaves torn
100 g, halved
1 individual, trimmed & thickly sliced
½ medium, chopped
2 medium, trimmed and very thinly sliced
Olives, in Brine
40 g, Kalamata, pitted and sliced
Tuna in spring water, drained
1 can(s), medium, drained
Lemon Juice, Fresh
1 clove(s), crushed
½ teaspoons, level
- Put the potatoes in a small pan, cover with cold water and bring to a boil. Cook for 12 minutes, until tender. Drain and set aside to cool, then cut into thick slices.
- Combine the cooked potatoes, lettuce, tomatoes, cucumber, pepper, radishes, olives and tuna in a large bowl; set aside.
- In a small jug, whisk together the lemon juice, oil, garlic and oregano. Season to taste.
- Drizzle the dressing over the salad and toss to combine. Divide between bowls and serve with the lemon slices.