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Ingredients
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10 chat potatoes
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175g baby green beans, trimmed
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2 x 185g cans tuna in oil, drained, flaked
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3 green onions, thinly sliced
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2 tablespoons plain flour
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1/4 cup olive oil
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3 medium tomatoes
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2 Lebanese cucumbers, diced
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8 butter lettuce leaves
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1/3 cup kalamata olives
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2 hard-boiled eggs, halved
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1 1/2 tablespoons baby capers, rinsed
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1/3 cup flat-leaf parsley leaves, chopped
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2 tablespoons lemon juice
Method
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1Place potatoes in a saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Cook, uncovered, for 12 minutes or until tender. Using a slotted spoon, transfer to a colander. Refresh under cold water. Drain. Transfer to a bowl. Add beans to boiling water. Cook for 2 minutes. Drain. Refresh under cold water. Drain.
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2Cut remaining potatoes into quarters. Cut remaining tomatoes into wedges. Roughly tear remaining lettuce. Place potato, tomato, lettuce, olives and remaining cucumber, tuna and onion in a bowl. Toss gently to combine. Divide between plates. Top with egg. Heat remaining oil in a frying pan over medium heat. Add capers, parsley and lemon juice. Season with salt and pepper. Drizzle over salad. Serve.
Source: taste.com.au
