Tuna salad Hub02
Finger food

Salads can be tricky for little ones to eat but this finger food salad is perfect for little hands to pick up!

  • Serves

  • Prep

  • Cook



      • 4–5 new potatoes, quartered lengthways or cut into thirds depending on their size
      • 1–2 eggs, cut into sixths
      • 8 fine green beans
      • 1–2 tomatoes, cut into sixths
      • 1 carrot, finely grated
      • 1 mini cucumber, cut into 1 cm /½ inch sticks
      • 120 g/4¼ oz can tuna steak in spring water, drained and broken into large flakes
      • pitta bread, cut into fingers, to serve


      1. Pour enough water to cover the potatoes into a saucepan and bring the water to the boil, part-cover with a lid to speed things up. When the water comes to the boil, cook the potatoes for 7 minutes, then carefully add the eggs and boil gently for 8 minutes, until hard boiled
      2. After the eggs have been cooking for 3 minutes, add the green beans to the pan. When cooked, drain the potatoes, eggs and beans. Refresh the eggs under cold running water, then set aside
      3. While the potatoes, egg and beans are cooking, prepare the tomatoes, carrot and cucumber
      4. Peel the boiled eggs and cut into sixths lengthways. Cut the cooked potatoes into 1 cm/½ inch chunks, peeling off the skin if loose
      5. Arrange all the salad ingredients onto two plates in separate piles. Serve with pitta bread fingers, if liked
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