Ingredients

3 garlic cloves peeled
250 g green beans, halved
6 small potatoes, halved
2 tablespoons balsamic or red wine vinegar
1 tablespoon 97% fat-free mayonnaise
3 teaspoons olive oil
salt and pepper
1/4 cup firmly packed fresh basil
2 tablespoons water
250 g cherry tomatoes (about 1 punnet), halved
1 large can tuna in spring water (about 425 g), drained and flaked
1/4 cup (40 g) black olives
 

Preparation

1. Cook the garlic in a large saucepan of boiling water for 3 minutes to blanch. Transfer the garlic with a slotted spoon to a food processor or blender, then set aside until needed. Add the beans to the boiling water and cook for 4 minutes or until tender but still a little firm. Remove the beans with a slotted spoon, rinse under cold water, then drain. Add the potatoes to the saucepan and cook for 12 minutes or until tender, then drain.

2. Add the vinegar, mayonnaise, oil and a pinch of salt to the garlic in the food processor, then blend to a purée. Add the basil and water, then blend again.

3. Transfer the garlic-mayonnaise dressing to a large bowl. Add the tomatoes, beans, potatoes and tuna, tossing to coat. Season with pepper, then top with the olives just before serving.