Prep 20 mins | Cook 20 mins | Serves 4
300g green beans, trimmed
600g small new potatoes
6 ripe tomatoes, cut into wedges
425g can tuna in oil, drained and roughly flaked
4 hard-boiled eggs, peeled and halved lengthways
½ cup Kalamata olives
Mustard cress or micro-herbs, to serve (optional)
Red wine dressing
¼ cup extra virgin olive oil
1 tbs red wine vinegar
½ tsp caster sugar
Step 1 Bring a large saucepan of water to the boil over high heat. Add beans and cook for 2 minutes until just crisp and vibrant. Remove beans with a slotted spoon, refresh in cold water and pat dry. Set beans aside. Add potatoes to pan and bring the water back to the boil. Gently boil potatoes for 10-15 minutes (depending on size) until just tender. Drain and refresh in cold water until cold. Set aside in a colander to dry then halve potatoes.
Step 2 To make dressing, combine all ingredients in a screw-top jar. Season with salt and pepper to taste. Shake until well combined.
Step 3 Arrange beans, potatoes, tomatoes, tuna, eggs and olives in serving bowls. Drizzle with dressing, sprinkle with mustard cress or micro-herbs if using and serve.
Good for you ... Truss Tomatoes
A very good source of vitamin C which contributes to the normal functioning of the body’s immune system.
Provides potassium which may help balance the sodium from salt.
A source of dietary fibre which helps the normal function of the intestine.
Tomatoes are the richest food source of lycopene, a member of the carotenoid family. Research suggests that lycopene may play a role in the normal health of the prostate gland. The redder the tomato, the higher its lycopene content. Rich red tomatoes are also a source of beta carotene which is converted into vitamin A in the body and is needed for vision.