Tuna Salad

A tasty way to add fish to your diet.

- 185gram tuna steak, about 3cm thick or 185grams heart-tick canned chunked tuna in spring water
- 500grams waxy potatoes, like Kipfler or Desiree
- 250grams green beans, topped (not tailed)
- 2 small eggs, hard-boiled and peeled
- 2 Roma tomatoes, sliced
- handful flat-leaf parsley, chopped
- 12 black olives, halved and stoned
- 1 tablespoon lemon juice, freshly squeezed
- 1 garlic clove, finely chopped
- 1 tablespoon olive oil

1. Season tuna with freshly ground black pepper and spray with mono/polyunsaturated oil cooking spray. Heat a heavy-bottomed non-stick frying pan over moderately high heat. Add tuna and cook 3 minutes each side or until well-sealed but pink in the middle. Set aside to cool, then cut into 1/2cm slices.
2. Cook the potatoes in their skins until tender, then cool and slice.
3. Plunge the beams into boiling water and cook until bright green and crisp yet tender, about 4 minutes. Drain and run under cold water.
4. Cut the eggs into thin wedges.
5. To make the dressing: combine all ingredients in a screw-top jar and shake until thinkened.
6. Combine the potatoes, beans, tomatoes, parsley and olives in a bowl and toss gently with the dressing. Arrange on a platter and top with the tuna and egg.

*From Heart Foundation's The New Classic Cookbook*