In this recipe, potato salad and tuna salad are combined into one satisfying meal. They make a popular and quick-fix lunchbox salad which is a great way to relieve school lunch sandwich boredom and can be a great start to the week when fresh bread is not readily available. For the light eaters, serve with a wholemeal roll spread sparingly with polyunsaturated margarine or butter. To make a more creative lunchbox, serve with delicious pinwheel sandwiches. These sushi sandwiches look fancy, but are easy to make and fun to eat. The best part is all these can be made ahead of time.

To make potato tuna salad:

Using a strainer, drain the white tuna.

Reserve about 2 teaspoons brine.

Wash the potatoes, cut into 2 cm cubes and cook for about 5 minutes in a saucepan of boiling water or until tender. Drain well and allow to cool.

Add the drained tuna to the cooled potatoes.

Then add the chopped spring onion.

Combine everything together.

Then prepare the dressing. Add brine to the low-fat natural yoghurt.

Next add the mild curry powder. This adds colour and flavour to the dressing.

Mix well the yoghurt dressing.

Pour the dressing over the salad.

Toss to combine the dressing with the potato tuna mixture.

Place in an airtight container.

Topped with toasted white and black sesame seeds to add crunchiness to the salad. Chill in the refrigerator until needed.

For small eaters, serve the potato tuna salad in an airtight lunchbox with multigrain bread roll. Spread the bread roll sparingly with polyunsaturated margarine or butter and wrap separately to keep fresh.

For a more creative lunchbox, serve the potato tuna salad with pinwheel or sushi sandwich.

To make pinwheel sandwich:

First cut the crusts off of the whole wheat bread.

Flatten the bread by rolling out as thin as possible with a rolling pin. If you don’t have a rolling pin, use the sides of a tall drinking glass or jar instead.