Tuna, Pea and New Potato Salad with Mint
Makes 1 serving

INGREDIENTS
130 g Tuna in spring water, drained (Drained weight. Tuna in oil is about 190 kcal per 100 g even after draining.)
180 g New potatoes (Raw weight, skins on.)
80 g Frozen peas
20 g Spring onion
8 g Olive oil
1 tsp, about 6 g Dijon mustard
Juice of half a lemon Lemon juice
A teaspoon, rinsed Capers
A handful, chopped Fresh mint
To taste Salt

METHOD
1. Boil the potatoes for fifteen minutes, adding the peas for the last two, then drain.
2. Whisk the mustard, lemon, oil and salt in the serving bowl.
3. Halve the potatoes while hot and turn them and the peas through the dressing. Leave five minutes.
4. Flake in the tuna, add the capers, spring onion and mint, and fold together gently so the tuna stays in pieces.

Contains fish and mustard.

RECIPE NOTES
Frozen peas weigh and count the same as fresh and are usually sweeter. Two minutes in the potato water is all they need.
Tuna in spring water rather than brine drops the salt, not the calories. Rinse brine tuna if that is what you have.

Full recipe: https://www.getfuel8.com/recipes/tuna-pea-new-potato-mint-salad
