• Fast

Ingredients

1. 2 Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
2. 1 medium carrot, peeled and cut into 1/4-inch pieces
3. 1/2 cup frozen baby peas
4. 1/4 cup plus 2 tablespoons mayonnaise
5. 2 tablespoons crème fraîche
6. 1 tablespoon Dijon mustard
7. 2 tablespoons fresh lemon juice
8. Salt and freshly ground pepper
9. 1/4 cup coarsely chopped flat-leaf parsley
10. 2 tablespoons snipped chives
11. One 6-ounce can or jar solid white tuna in olive oil, preferably Spanish or Italian, drained and flaked
12. 2 tablespoons extra-virgin olive oil
13. 4 ounces baby arugula (4 cups)

Directions

1. Put the potatoes and carrot in a steamer basket set over a pot of simmering water and steam until just tender, about 9 minutes. Sprinkle the frozen peas on top and steam just until heated through, 1 minute longer. Transfer the vegetables to a plate and refrigerate until they are cooled slightly, about 10 minutes.
2. Meanwhile, in a medium bowl, whisk the mayonnaise with the crème fraîche, mustard and 1 tablespoon of the lemon juice; season with salt and pepper. Fold in the chopped parsley, chives, flaked tuna and cooled vegetables.
3. In a medium bowl, whisk the olive oil with the remaining 1 tablespoon of lemon juice and season with salt and pepper. Add the arugula and toss. Mound the greens on plates, top with the tuna and potato salad and serve.