- 350g new potato
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 4 anchovy
Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…
- 4 tbsp mayonnaise (reduced fat is fine)
- splash white wine vinegar or juice 1 lemon
- 1 large Cos lettuce
- bunch spring onions
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 2 x 185g can tuna steak in brine or oil
Boil potatoes for 15 mins or until tender. Drain and cool under cold water. Meanwhile, make the dressing by mashing anchovies with the mayonnaise. Add the white wine vinegar or lemon juice and season to taste with black pepper. Tear the leaves from the lettuce into a large bowl. Chop spring onions and tip them in. Slice the potatoes and add to the bowl, then drain the tuna and flake into the bowl. Drizzle the dressing over and serve.
If you're watching your fat levels, try switching mayonnaise and crème fraîche for natural yougurt. Add a pinch of sugar or a drop of honey to counteract the sharper flavour.