Serves 4. Perfect for a quick lunch.

Ingredients

• 4 baby potatoes
• 150g green beans, trimmed
• 4 boiled eggs, quartered
• 4 roma tomatoes, cut into wedges
• ½ cup flatleaf parsley
• ½ cup caperberries, rinsed
• ½ cup seeded black olives
• 425g can tuna in springwater, drained and flaked
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar

Method

1. Cook baby potatoes in a medium saucepan of boiling water for 10 – 15 minutes, until tender.
2. Add green beans to saucepan in last 2 minutes of cooking. 
3. Drain and cut potatoes into quarters
4. In a separate saucepan cook eggs in boiling water for 6-7 minutes, until hard boiled. Plunge into iced water to cool. 
5. Peel eggs and cut into quarters lengthways.
6. Place potatoes, beans, eggs, tomatoes, parsley, caperberries, olives and drained tuna in a bowl.
7. Drizzle with olive oil and balsamic vinegar and season to taste. Toss gently to combine.
8. Serve immediately.