Russian Salad

COOK
Less than 15'
Ingredients

5 tbsp FAGE Total 0%

350g sweet potatoes

175g fresh tuna steak

1 tsp olive oil

50g frozen peas

ΒΌ cucumber, diced

4 spring onions, trimmed & chopped

25g gherkins, roughly chopped

1 tbsp snipped chives

1 tsp lemon juice

    Steps
  1. Peel the sweet potatoes and cut into 2cm pieces. Boil for 7-8 minutes or until just tender. Drain and leave to cool.
  2. Preheat a griddle pan. Lightly brush the tuna steak with olive oil and season. Cook the tuna for 2 minutes on each side. Remove from the heat and leave to rest for 10 minutes before slicing.
  3. Boil the peas for 2 minutes then drain and cool.
  4. In a large bowl mix the cooled potatoes with the peas, cucumber, spring onion, gherkin, chives and tuna.
  5. Blend the FAGE Total 0% yoghurt with the lemon juice then carefully stir through the salad.
  6. This recipe was created by bloggers <a href="http://www.twoloveslondon.com/ ">Two Loves London. </a>