Edamame, potato and tuna salad
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Ingredients
- 300g new potatoes
- 175g edamame beans, frozen
- 175g trimmed and halved green beans
- 2 tsp harissa
- 1 tbsp red wine vinegar
- 1 tin tuna
- to finish rocket leaves
Method
- STEP 1
Boil 300g new potatoes until almost tender, then add 175g frozen soy (edamame) beans and 175g trimmed and halved green beans, and cook for 5 minutes.
Whisk 2 tsp harissa with 1 tbsp red wine vinegar and season. Whisk in 2 tbsp olive oil until the dressing is thickened.
Drain veg well, toss with half the dressing and cool. - STEP 2
Add a flaked tin of tuna and the rest of the dressing then toss. Add rocket leaves to finish.
