POTATO, ROASTED PEPPER, AND TUNA SALAD LUNCHBOX

Ingredients

▪ 8 oz baby new potatoes, scrubbed and halved

▪ 3 tbsp low-fat or fat-free vinaigrette dressing (such as Dijon mustard)

▪ 1 1⁄2 tsp capers, drained and rinsed

▪ 2 roasted red peppers (canned or jarred if liked), cut into strips

▪ 2 handfuls of crispy baby salad leaves

▪ 7 oz can tuna in spring water, drained and flaked

Place the potatoes in a pan and cover with cold water. Bring to a boil, reduce the heat, and simmer for 12-15 minutes or until tender.

Meanwhile, mix the dressing with the mustard and capers.

Drain the potatoes, add the dressing, and toss well while still hot. Leave to cool.

Prepare the lunchboxes by layering the potatoes and their dressing with peppers, salad leaves, and flaked tuna.

Cover and chill until required or to transport. Toss the ingredients lightly together just before eating.