Tuna Potato Salad with Greek-Style Cheese
with capers, green beans & fresh dill
Roma tomatoes are also called pomodoro tomatoes, literally meaning "golden apples". The name is an excellent description of their delicious, full flavour!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
200 g
Baby potatoes
75 g
Green beans
1 can
Tuna packed in water
(Contains: Vis)
1 piece
Roma tomato
5 g
Fresh dill & chives
½ piece
Red onion
10 g
Capers
25 g
Greek-style cheese
(Contains: Melk (inclusief lactose))
Not included in your delivery
1 teaspoon
White wine vinegar
1.5 tablespoon
[Plant-based] mayonnaise
½ tablespoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of salted water in a pot or saucepan for the baby potatoes and green beans.
- Wash the baby potatoes and cut them in half, or any larger ones into quarters.
- Discard the tips of the green beans and then cut into thirds.
Did you know... green beans are high in potassium, which helps maintain healthy blood pressure. They're also a good source of iron and folic acid, which help keep us energised.
- Boil the baby potatoes for 10 minutes, then add the green beans and cook for 5 more minutes.
- Drain when finished and set aside.
- In the meantime, chop the onion and cut the tomato into wedges.
- Finely chop the dill and the chives.
- Drain the tuna.
- In a salad bowl, combine the onion with the capers, tuna, extra virgin olive oil and white wine vinegar, along with half of the fresh herbs.
- Season to taste with salt and pepper, then add the baby potatoes, green beans, tomato and mayonnaise.
- Mix well to combine.
- Serve the potato salad on plates.
- Crumble over the Greek-style cheese and garnish with the rest of the fresh herbs.
