Potato and tuna salad with green beans

Peel the russet potatoes, cut into large chunks and start them in cold water.

Salt the water heavily, bring to a boil and simmer until the potatoes are about three quarters cooked.

Trim the green beans, cut into large pieces and add for the last 10 minutes of cooking; drain and cool.

Rough or fine chop the parsley and put it in a bowl; slice the red onion thin.

Add the potatoes, green beans, parsley, onion, olives and tuna packed in olive oil.

Add about a third of a cup of extra virgin olive oil, a good pinch of salt, red wine vinegar and oregano.

Mix hard with a fork, breaking up the potato and tuna until almost mashed together.

Add halved cherry tomatoes and another drizzle of olive oil and toss.

Eat right away, or chill in the fridge first.