Potatoes With Tuna Salad, Scrambled Eggs And Cream Cheese Dip - cooking recipe

Ingredients

2 1/4 lb new potatoes
10 None eggs
5 tbsp mayonnaise
1/2 cup cream cheese
1 pinch curry powder
1 bunch spring onions, sliced
2/3 cup low-fat yogurt
5.25 oz frozen peas, thawed
7 oz tomatoes, sliced
1 pinch cayenne pepper
1 - 7 oz can tuna, drained
1/2 cup milk
1 tbsp oil
10 None pimento-stuffed olives, sliced

Preparation

Cook potatoes in boiling salted water for about 20 mins. Drain.
For the cream cheese dip, hard boil 4 eggs. Place eggs in a saucepan and cover with water. Bring water to a boil over medium heat then remove from heat. Let eggs sit in hot water for 12 mins, drain then run under cold water. Peel and cut into wedges. Mix 3 tbsp mayonnaise, cream cheese and curry powder. Fold in egg wedges and spring onions.
For the tuna salad, mix 2 tbsp mayonnaise and yogurt. Fold in peas, tomatoes, cayenne pepper and tuna.
For the scrambled eggs, whisk 6 eggs with milk and season to taste. Heat oil in a pan, add beaten egg and cook, stirring constantly. Sprinkle with sliced olives. Serve with potatoes, tuna salad and cream cheese dip.