Lunch recipe
Flaked tuna, potatoes, green beans, apple, cucumber, radishes, dill, and lemon yoghurt dressing for a filling lunch box.
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Ingredients
saucepan, sieve, mixing bowl, knife, chopping board, zester, tray
Method
Halve any large baby potatoes. Put the potatoes in a saucepan of salted water, bring to the boil, and simmer for 12 to 14 minutes until they can be pierced easily with a knife but still hold their shape.
Trim the green beans and add them to the potato pan for the final 3 minutes. Drain everything well, then spread the potatoes and beans on a tray for 5 minutes so they stop steaming.
Core and dice the apples, dice the cucumber, thinly slice the radishes, finely chop the dill, and zest the lemon. Drain the tuna and flake it into large pieces.
Stir the Greek yoghurt, wholegrain mustard, lemon zest, 1 tablespoon lemon juice, 1 tablespoon olive oil, black pepper, half the dill, and a pinch of salt in a large bowl until smooth.
Fold the warm potatoes, green beans, apples, cucumber, and radishes through the dressing until lightly coated. Taste and add a little more lemon juice or black pepper if needed.
Divide the potato salad between four bowls or lunch boxes. Top with the tuna flakes and the remaining dill, keeping the fish in visible pieces rather than stirring it until it breaks up.
