Ingredients
Method
- Cut 600g mini yellow potatoes in half and add to a medium sauce pan. Cover with cold water (about 1 inch over the potatoes). Season with 3 tbsp salt, 3 tbsp vinegar and 2 tbsp sugar. Stir to dissolve, then bring to a gentle boil. Cook until fork tender, about 8 minutes.
- Meanwhile, thinly slice one shallot, then transfer to a large bowl. Cover in 1 batch Italian dressing and set aside. Next, prep your green beans by trimming the tops and ends, then cut each in half and set aside.
- When the potatoes are done, transfer to bowl, leaving the water in the pot. Add the beans to the boiling water and turn off the heat. Let cook for 2 minutes, or until bright green. Strain the water and run the beans under cold water to stop them from cooking any further.
- Add 200g tuna (with the oil) to the large bowl with shallots and dressing. Toss to mix, then add in your cooled green beans and cooked potatoes. Give it all one more toss and enjoy!
Notes
Let cool completely before storing covered in the fridge. It will keep like this for 3-5 days. You can make it 1 day ahead and serve it cold from the fridge.
Get the recipe for my Italian Dressing here