The finished recipe. Tuna, Pea and New Potato Salad with MintIngredients 1 to 6. 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 mustardIngredients 7 to 10. Juice of half a lemon Lemon juice. A teaspoon, rinsed Capers. A handful, chopped Fresh mint. To taste SaltStep 1. Boil the potatoes for fifteen minutes, adding the peas for the last two, then drain.Step 2. Whisk the mustard, lemon, oil and salt in the serving bowl.Step 3. Halve the potatoes while hot and turn them and the peas through the dressing. Leave five minutes.Step 4. Flake in the tuna, add the capers, spring onion and mint, and fold together gently so the tuna stays in pieces.
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