Vegetable Salad with Tuna

Vegetable Salad With Tuna

Ingredients:

11⁄4 cups (150 g/5 oz) frozen peas

150 g (5 oz) frozen green beans

salt

3 chilled cooked potatoes (waxy variety), unpeeled

1 yellow and 1 green capsicum (bell pepper)

1 medium white onion

2 large tomatoes

2⁄3 cup (100 g/4 oz) green olives stuffed with pimiento

1 small clove garlic, finely chopped

4 tablespoons mayonnaise

1 tablespoon olive oil

2 tablespoons lemon juice

freshly ground black pepper

1 can (180 g/7 oz) water–packed tuna, drained

lemon wedges, to serve

How to make Vegetable salad with Tuna

1. Bring 1⁄2 cup (125 ml/4 fl oz) water to a boil in a saucepan with 1⁄2 teaspoon salt. Add frozen peas and beans, cover and cook 5 minutes. Pour into strainer, reserving liquid. Drain vegetables and let cool.

2. Peel potatoes and cut into small cubes. Trim capsicums and cut into short strips. Slice onion into rings. Halve tomatoes, remove seeds and cut into eighths.

3. Halve olives if desired. Place olives, peas, beans, capsicum strips, onion rings, tomato wedges and diced potatoes in a serving bowl.

4. Combine garlic, mayonnaise, oil, lemon juice and 3 tablespoons of reserved vegetable cooking water. Stir together until smooth. Add salt and pepper to taste.

5. Pour mayonnaise mixture over vegetables. Flake tuna a little. Arrange on vegetables. Serve with lemon wedges.