Potato, tuna and egg salad

Reference The Australian Women's Weekly - The 21-Day wonder diet, Pg. 25.
PREP 5 minutes COOK 10 minutes SERVES 2

Ingredients
6 baby new potatoes (240 g)
100 g green beans, trimmed, halved crossways
2 tablespoons skim-milk natural yogurt
1 teaspoons finely grated lemon rind
2 teaspoons lemon juice
185 g can tuna in springwater, drained, flaked
3 green onions (spring onions), sliced finely
1 tablespoon, coarsely chopped fresh flat-leaf parsley
2 hard-boiled eggs, halved

1. Boil, steam or microwave potatoes and beans, separately, until tender, drain, cool.
2. Meanwhile, make dressing by combining yogurt, rind and juice in medium bowl.
3. Quarter potatoes, add to dressing with tuna, onion and parsley, stir to combine. Serve salad topped with egg.