• 200g Cornish Kings potatoes, washed and thickly sliced
  • 2 medium eggs
  • 100g green beans, trimmed
  • 1 Romaine lettuce heart, leaves separated and washed
  • 10 cherry tomatoes, halved
  • 6 anchovies in olive oil, drained well
  • 197g can tuna steak in spring water, drained
  • 2 tablespoons reduced fat mayonnaise
  • Black pepper, to taste
  • 2 teaspoons green capers


  1. 1

    Bring a large pan of water to the boil. Add the sliced potatoes and the eggs, and cook for 7 minutes.

  2. 2

    Scoop the eggs out of the pan and set aside, tip in the green beans and cook for a further 4 minutes.

  3. 3

    Drain the potatoes and beans and put with the eggs in a colander under cold running water until cool. Leave to dry.

  4. 4

    Next, peel the eggs and cut into quarters. Arrange the lettuce leaves in 2 shallow bowls. Scatter over the beans, potatoes, tomatoes and egg quarters.

  5. 5

    Pat the anchovies with kitchen paper to absorb the excess oil and place on top. Flake the tuna into chunks and scatter over the salad.

  6. 6

    Mix the mayonnaise and 1 tablespoon of cold water in a bowl until smooth. Season with black pepper and mix in the capers. Drizzle this dressing over the salad and serve.

  7. 7

    *All information included in this recipe has been provided by Cornish Kings potatoes.

Nutritional Details

Each serving provides
  • Energy 1453kj 347kcal 17%
  • Fat 12.9g 18%
  • Saturates 2.8g 14%
  • Sugars 8.1g 9%
  • Salt 2.5g 42%

% of the Reference Intakes

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