Ingredients

1 Bring 1/2 cup (125 ml/4 fl oz) water to a boil in a saucepan with 1/2 teaspoon salt. Add frozen peas and beans, cover and cook 5 minutes. Pour into strainer, reserving liquid. Drain vegetables and let cool.

2 Peel potatoes and cut into small cubes. Trim capsicums and cut into short strips. Slice onion into rings. Halve tomatoes, remove seeds and cut into eighths.

3 Halve olives if desired. Place olives, peas, beans, capsicum strips, onion rings, tomato wedges and diced potatoes in a serving bowl.

4 Combine garlic, mayonnaise, oil, lemon juice and 3 tablespoons of reserved vegetable cooking water. Stir together until smooth. Add salt and pepper to taste.

5 Pour mayonnaise mixture over vegetables. Flake tuna a little. Arrange on vegetables. Serve with lemon wedges.