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Serves 4


2 lb. new potatoes, sliced thickly
8 oz. green beans, halved
4 oz. tuna in oil, drained
2 cloves elephant garlic, finely crushed
1 tbsp. lemon juice
1 tsp. Tabasco sauce
4 fl.oz. sunflower oil
4 fl.oz. full egg mayonnaise
1 1/2 tbsp. wholegrain German mustard
1 tsp. salt
1 tsp. coarsely ground black pepper
3 oz. pitted Calamari olives, halved fresh oregano to garnish


Put potatoes on a non-stick cookie sheet. Grill for 15 minutes until golden. Remove and allow to cool. Chill in fridge until needed.

Steam green beans for 4 minutes. Set aside.

Using a food processor, mix tuna, elephant garlic, lemon juice, and Tabasco sauce. Add sunflower oil, mayonnaise, German mustard, salt and pepper. Blend until smooth.

Arrange potatoes in a serving dish. Add green beans and Calamari olives. Pour over tuna sauce. Garnish with oregano. Serve chilled with crusty bread.