New Potato Salad Recipe With Tuna And Green Beans
This new potato salad recipe is a quick main meal combining green beans, hot tuna and potatoes in a grainy mustard mayonnaise.
2 lb. new potatoes, sliced thickly
8 oz. green beans, halved
4 oz. tuna in oil, drained
2 cloves elephant garlic, finely crushed
1 tbsp. lemon juice
1 tsp. Tabasco sauce
4 fl.oz. sunflower oil
4 fl.oz. full egg mayonnaise
1 1/2 tbsp. wholegrain German mustard
1 tsp. salt
1 tsp. coarsely ground black pepper
3 oz. pitted Calamari olives, halved fresh oregano to garnish
Put potatoes on a non-stick cookie sheet. Grill for 15 minutes until golden. Remove and allow to cool. Chill in fridge until needed.
Steam green beans for 4 minutes. Set aside.
Using a food processor, mix tuna, elephant garlic, lemon juice, and Tabasco sauce. Add sunflower oil, mayonnaise, German mustard, salt and pepper. Blend until smooth.
Arrange potatoes in a serving dish. Add green beans and Calamari olives. Pour over tuna sauce. Garnish with oregano. Serve chilled with crusty bread.