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Sunday night tuna salad


  • Boil the potatoes in lightly salted water until tender, adding the beans towards the end. Drain well. 
  • To make the dressing, whisk the oil with the seasonings, mustard and lemon juice. Set aside. 
  • Gently toss the tomatoes, red onion, radicchio, tuna, parsley, potatoes and beans with the dressing to taste. 
  • Serve the salad with plenty of crusty bread on the side.


  • 8 chats (baby potatoes), peeled & halved or quartered
  • sea salt & freshly ground pepper
  • 500 gm green beans, shredded
  • ¼ cup olive oil
  • 1 heaped tspn Dijon mustard
  • juice of ½ lemon
  • ½ punnet cherry tomatoes
  • ½ red onion, finely sliced
  • inner leaves of 1 small radicchio, washed well
  • 1 can tuna, drained & separated into chunks
  • 2 tbsp Italian (flat leaf) parsley leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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