480gm new potatoes, quartered
1 x 200gm can tuna chunks in brine, drained
1 x 400gm can cannellini beans, rinsed and drained
1 red onion, chopped
2 Tblsp Helman’s low fat mayo
1 Tblsp sweet chilli sauce
1 Tblsp olive oil
1 Tblsp lemon juice
¼ cup fat free milk
4 Tblsp chopped parsley
Method
Whisk together the mayo, sweet chilli sauce, oil, lemon juice and parsley.
Now add the milk, a little at a time, whisking until the dressing is smooth and creamy.
Boil the potato quarters in lightly salted boiling water until cooked – about 10 minutes.
Drain well and allow to cool. (Run cold water over them if you are in a hurry.)
In a bowl, combine the tuna, beans, onion and potatoes together.
Pour in the dressing and turn gently.
Serve with a mixed green salad on the side, if desired.
