Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        240 g small new potatoes
                        scrubbed
   3                    spring onions trimmed and
                        finely chopped.
   1      tablespoon    chopped fresh parsley.
   1      teaspoon      lemon juice.
   2      teaspoons     tarragon or cider vinegar.
   1      teaspoon      olive oil.
   2      ounces        60 g tuna chunks in brine
                        drained
                        sea salt and black pepper.
                        lemon wedges to garnish.

Preparation:

1. Cook the potatoes in lightly salted water for about 15 minutes or until tender. 2. While the potatoes are cooking mix together the spring onions, most of the parsley, the lemon juice vinegar and olive oil. Drain the potatoes and place in a serving bowl. Add the dressing and toss well. 3. Gently mix in the tuna, being careful to avoid breaking it up too much. Season with sea salt and ground black pepper and sprinkle with the remaining parsley. Garnish with lemon wedges and serve whilst warm.