Delish-y Fishy Picky Plate | Ella's Kitchen

Ingredients

• 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
• 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
• While the potatoes, egg and beans are cooking, prepare the tomatoes, carrot and cucumber
• 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
• Arrange all the salad ingredients onto two plates in separate piles. Serve with pitta bread fingers, if liked