My scrummy lunch that I took to work yesterday…and the best part was that all but four ingredients came straight from our garden!
Baby Potato and Tuna Salad:
Dwarf French Beans
(All of the above was from the garden!)
Cook the potatoes, adding the beans and courgette for the last few minutes to keep them crunchy and sweet. Put them aside to cool ready to add to the salad.
Prepare the rest of the ingredients and put these and the cooked ones in an airtight container for fresh and easy transportation!
If you are eating it straight away then there is no need to cool the potatoes and beans, just put it all on a plate and enjoy!
I was a bit short on time so used tinned tuna but it is so much tastier with freshly cooked salmon or chicken, either to eat hot immediately or cooled and taken to work.
What are your favourite work lunches?