Beetroot, miso and tuna potato salad

Method

1. Bring a large pan of salted water to the boil, then add the potatoes and eggs. After 6½ minutes, lift the eggs out with a slotted spoon and transfer to a bowl of cold (ideally iced) water. Cook the potatoes for 5-10 minutes more or until tender, then drain.
2. Mix the miso paste with the mayonnaise in a large bowl. Grate in the beetroot and stir in the drained tuna. Add the potatoes and mix well. Season with salt and pepper to taste, then divide between serving dishes.
3. Peel and halve the eggs, then serve with the salad. Finish with a sprinkle of chives and sesame seeds.