Method
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1 Boil a pan of water, add new potatoes and cook, simmering, for about 15-20 minutes until ready. You can test them by inserting a knife to see if they feel soft enough to eat. When ready, drain them and run under cold water to cool. 2 Hard boil the egg; place egg in a pan of cold water with a pinch of salt; heat until the water is boiling; boil for about 5-10 minutes. 3 Arrange lettuce, cucumber or celery, green pepper and spring onion in the Tupperware. 4 Make the dressing by simply adding all the ingredients into a cup, and whisking together, the flavour from the ginger chunks will get into the dressing. 5 When the eggs are ready, take the pan off the heat, drain them and put them into cold water. Open tuna, drain off the liquid/oil and scrape it out onto the salad. 6 Crack the eggs, peel off the shell, chop into eighths and put on top of salad in the Tupperware. Sprinkle capers on top of the salad and pour salad dressing on top. 7 Close the Tupperware, take it to work and if possible put it in a fridge when you get there. 8 This can be made the night before, but I would dress it in the morning before you go to work, otherwise the dressing will make the salad wilt and go mushy. 9 If you haven’t added potatoes you can take a slice of bread to work with you to eat it with.
