When you know you have crispy potatoes waiting for you in your lunch container, break time can’t come soon enough. This salad is perfect for a work or picnic lunch as it has veggies, starch, protein, and lots of deep and delicious flavors, and doesn’t need to be heated up. This is a recipe you’ll absolutely devour!

Free from: peanuts, nuts, dairy, soy, wheat, shellfish

Ingredients
8 - 10 fingerling potatoes, cut in half
2 tsp + 1 tbsp olive oil
1 tin of tuna packed in olive oil (I use Clover Leaf)
1 tbsp thinly sliced shallot
1 radish, finely diced
3 - 5 capers
several leaves of basil, roughly chopped
a bed of your preferred lettuce
salt and pepper to taste

Line a baking sheet with parchment paper and preheat the oven to 400F. Spread the potatoes out on the tray and drizzle 2 tsp of olive oil over them, mixing up so they are evenly coated. Flip them so the cut side is down. Season with salt and pepper. Roast for 25 minutes or until crispy and golden brown.

Toss the potatoes with the tuna, shallot, radish, capers, basil, and 1 tbsp olive oil, and serve over a bed of lettuce. If the tuna tin is quite full with oil, there is no need to add the extra olive oil. Refrigerate until ready to eat, can be served hot or cold.

Serves 1