| 150 g | canned tuna |
| 200 g | green beans |
| 250 g | new potatoes |
| ½ | cucumber |
| 2 | eggs |
| 2 tbsp | capers |
| 1 tbsp | grainy mustard |
| 2 tbsp | lemon juice |
| 5 tbsp | olive oil |
| 1 clove | garlic |
| olive oil | |
| salt | |
| pepper | |
| parsley |
Preheat the oven to 200°C/400°F. Trim ends off green beans. Halve or quarter potatoes. Cut cucumber into long angled slices.
Add green beans and potatoes to a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to combine, then transfer to the oven and let roast for approx. 20 min., or until green beans are charred and potatoes are a bit browned and crisp on the bottom.
In the meantime, bring a large pot of water to a boil over medium-high heat. Once boiling, add eggs. Boil for approx. 7 - 8 min., then remove and run under cold running water. Once cool enough to handle, peel, break or slice in half, and set aside.
Add capers, mustard, lemon juice, and olive oil to a bowl. Grate in the garlic, season with salt and pepper, and mix to make the dressing. Assemble the roasted vegetables on a plate with tuna, cucumber, parsley, and eggs. Drizzle everything with the caper dressing and serve. Enjoy!
