Categories: Salads, Fish 
      Yield: 1 servings 
  
      8 oz 240 g small new potatoes 
           Scrubbed 
      3    Spring onions trimmed and 
           Finely chopped. 
      1 tb Chopped fresh parsley. 
      1 ts Lemon juice. 
      2 ts Tarragon or cider vinegar. 
      1 ts Olive oil. 
      2 oz 60 g tuna chunks in brine 
           Drained 
           Sea salt and black pepper. 
           Lemon wedges to garnish. 
  
  1. Cook the potatoes in lightly salted water for about 15 minutes or until 
  tender. 
   
  2. While the potatoes are cooking mix together the spring onions, most of 
  the parsley, the lemon juice vinegar and olive oil. Drain the potatoes and 
  place in a serving bowl. Add the dressing and toss well. 
   
  3. Gently mix in the tuna, being careful to avoid breaking it up too much. 
  Season with sea salt and ground black pepper and sprinkle with the 
  remaining parsley. Garnish with lemon wedges and serve whilst warm. 
   
  Preparation 10 minutes Cooking 15 minutes.