Ingredients

Method

• 350 g fresh tuna
• 2 T olive oil
• 1/2 cup flat leaf parsley
• 4 spring onions,chopped
• 1 1/2 cups Bulgarian yoghurt
• 2 t Dijon mustard
• 1 clove garlic, crushed
• juice of 1 lemon
• 24 baby potatoes
• 150 g green beans, blanched
• 1 cup kalamata olives, crushed
• 3 eggs, hard-boiled
• sea salt and freshly ground black pepper

Method

Ingredients

Cut the tuna into cubes. In a hot pan over a high heat, sear in the olive oil for 3 minutes. Add the parsley and spring onion to the yoghurt, along with the mustard, garlic and lemon juice.

Mix thoroughly. Toss the tuna in the yoghurt dressing until coated. Cook the baby potatoes in a saucepan of rapidly boiling water until tender, then drain.

Halve the potatoes and arrange on a platter along with the crisp green beans and dressed tuna. Scatter over the olives and finely grate the eggs onto the salad. Season to taste and serve.

Per serving: 2414.6 kJ, 32.4 g protein, 29.9 g fat, 38.8 g carbs