Tuna Potato Salad - cooking recipe

Ingredients

2 medium potatoes, unpeeled, thickly sliced
1 tbsp olive oil
2 tbsp butter
7 oz green beans, trimmed
1 lb tuna steaks
1 large tomato, cut into wedges
2/3 cup pitted black olives
1/4 cup loosely packed fresh mint leaves
None None FOR THE LEMON DRESSING
1/3 cup lemon juice
2 tbsp olive oil
1 clove garlic, crushed
1/2 tsp ground cumin

Preparation

Boil, steam or microwave the potato until tender; drain.
Heat the oil and butter in a medium skillet on medium heat. Cook the potato, in batches, until lightly browned. Drain on paper towels..
Meanwhile, boil, steam or microwave the green beans until tender; drain. Rinse under cold water and drain.
For the lemon dressing, whisk all the ingredients in a small bowl.
Cook the fish on a heated oiled grill pan (or on the grill) until cooked to desired doneness. Slice the fish thinly.
Divide the potato, beans, tomato and olives between 4 serving plates. Top with fish. Serve drizzled with dressing and sprinkled with mint.