120 g frozen petit pois, blanced in hot water for one minute
Two large handfuls of baby spinach
160 g tin of tune in olive oil, drained
2 medium-boiled eggs, peeled and halved
2 spring onions, chopped
100 g Greek yoghurt
1 tbsp mayonnaise
1 tsp Dijon mustard
Juice of 1/2 a lemon
Salt and pepper
1 Cook the potatoes in a large pot of salted boiling water until just tender, then drain.
2 In a small bowl, thoroughly combine the dressing ingredients.
3 In a large bowl, combine the potatoes with the peas and two-thirds of the dressing. Taste and season with salt and pepper.
4 Divide the spinach between two serving bowls and spoon the potato mixture on top. Flake over the tuna and toss gently to combine. Add an egg to each dish.
5 Drizzle the salads with the remaining dressing, season with more salt and pepper if needed and scatter with the spring onions. Serve while still slightly warm.