Tuna, white bean & potato salad

Ingredients

For 4 servings (one normal-appetite adult each). Per serving in brackets.

• Potato480 g (≈ 2.5 potatos) (120 g (≈ 0.5 potato))
• Canned tuna240 g (60 g)
• Canned white beans (cannellini)240 g (60 g)
• Red onion80 g (≈ 0.5 onion) (20 g)
• Capers (jar)20 g (5 g)
• Extra-virgin olive oil48 g (12 g)
• Red wine vinegar24 g (6 g)

Method

1. Boil the potatoes until tender, 15–20 minutes; cool and cut into chunks.
2. Rinse the beans; slice the red onion thinly.
3. Toss with the flaked tuna, capers, oil and vinegar; season.

In the galley

• Copes with a seaway — 4/5 for sea tolerance.
• Stow the main ingredients in dry stores — nothing here needs a fridge.
• Contains: Fish, Sulphites — always check the labels of what you buy.