Potato, tuna and sweet corn salad

Keep cans of tuna in the pantry, then this quick and easy recipe can be made any time.

Serves 4

500g boiling or new potatoes, washed and sliced
½ iceberg lettuce, sliced
400g carrots, grated
2 x 185g cans tuna in spring water, drained
1 cup sweet corn kernels sliced from the cob
¼ cup mayonnaise
chopped chives to garnish

Place potato slices in a saucepan and cover with cold water.
Bring to the boil, reduce heat and simmer for 5-6 minutes until tender. Drain.
Place lettuce on a large serving dish and top with carrot.
Mix tuna, sweet corn and mayonnaise together and place on top.
Top with warm new potatoes and serve garnished with chopped chives.