Tuna, potato and green bean salad

Ingredients

For 1 serving

• Canned tuna in water120 g
• Potatoes200 g
• Green beans150 g
• Eggs1
• Cherry tomatoes80 g
• Extra virgin olive oil10 g
• Dried oreganoto taste
• Saltto taste
• Black pepperto taste

Contains: eggs, fish

In season: June – September

Method

1. Put a pan of water on to boil. Meanwhile peel the potatoes and cut them into roughly 1.5 cm cubes; top and tail the green beans and halve them.
2. When the water boils, salt it, add the potatoes and beans and gently lower in the egg with a spoon. Cook over medium heat: after 9 minutes take out the egg and cool it in cold water; keep cooking the vegetables up to 12 minutes, until the potatoes are tender but not falling apart.
3. Drain the potatoes and beans and spread them on a plate to cool slightly. Peel the egg and cut it into wedges.
4. Meanwhile drain the tuna in water and break it into large flakes; wash and halve the cherry tomatoes.
5. In a bowl combine the vegetables, tuna and tomatoes, dress with oil, oregano, salt and pepper, toss gently and top with the egg wedges.