• 500 g baby new potatoes
  • 150 g dwarf beans, trimmed
  • 150 g runner beans, cut into pieces on the diagonal
  • 2 large eggs
  • 10 cherry tomatoes, halved
  • 4 anchovy fillets, for the adults
  • 10 pitted olives, black
  • 1 tbsp fresh chives, washed and chopped
  • 200 g tuna steak in spring water, drained
  • 3 tbsp extra virgin olive oil
  • 1.5 tbsp fresh pesto
  • 1 tbsp lemon juice


  1. 1

    In a medium pan, boil the potatoes for 10-12 minutes until tender, adding the dwarf beans after 5 minutes and the runner beans for the last 3 minutes of cooking time. Drain and set aside.

  2. 2

    Put the eggs into a small pan and just cover with water. Bring to the boil, then reduce the heat slightly and cook for 7 minutes. Drain and cool in cold water.

  3. 3

    Put the tomatoes, anchovies (if using), olives (if using), chives and tuna in a bowl. Add the potatoes and beans and mix.

  4. 4

    Peel the eggs and cut into quarters, making sure they are cooked through. Arrange on top of the salad.

  5. 5

    To make the dressing, whisk together the oil, pesto and lemon juice. Pour over.

Nutritional Details

Each serving provides
  • Energy 1294kj 309kcal 15%
  • Fat 16.1g 23%
  • Saturates 3.5g 18%
  • Sugars 3.5g 4%
  • Salt 1.3g 22%

% of the Reference Intakes

Typical values per 100g: Energy 402kj/96kcal

Each serving provides

18.6g carbohydrate 4.4g fibre 20.1g protein

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