Lunch recipe
Packable tuna, new potato, sweetcorn, green bean, cucumber, and spring onion lunch boxes with a lemon dill yoghurt dressing.
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Ingredients
saucepan, colander, mixing bowl, small bowl, knife, chopping board
Method
Halve any large new potatoes, trim the green beans and cut them in half, dice the cucumber, finely slice the spring onions, chop the dill, drain the sweetcorn, and drain the tuna.
Put the potatoes in a saucepan of salted water, bring to the boil, and cook for 12 minutes. Add the green beans for the final 3 minutes, then drain well and cool under cold running water for 30 seconds.
Stir the Greek yoghurt, mayonnaise, lemon zest, half the lemon juice, chopped dill, and black pepper in a small bowl until spoonable. Taste before adding any extra salt because the tuna is already savoury.
Toss the cooled potatoes and green beans with the sweetcorn, cucumber, spring onions, and two-thirds of the dill yoghurt until lightly coated.
Flake in the tuna in large pieces and fold gently so it stays visible rather than turning into a paste. Add a little more lemon juice or black pepper if the salad tastes flat.
Divide the tuna potato salad between four lunch boxes. Spoon the remaining dill yoghurt over the top and finish with a squeeze of the remaining lemon juice just before eating.
