Ingredients
- 3 spring onions trimmed
- 150 gr potatoes (new)
- 34 gr tuna chunks in brine
- 12 gr tarragon
- 5 ml lemon juice
- 5 ml olive oil
- 2 gr parsley (chopped fresh)
Season with sea salt and ground black pepper and sprinkle with the remaining parsley. Garnish with lemon wedges and serve whilst warm. Preparation 10 minutes Cooking 15 minutes.
