NEW POTATO, TUNA & SPINACH SALAD
A hearty main meal salad that's easily doubled to feed a crowd
Provided by Good Food team
Categories Lunch, Main course
Time 30m
Number Of Ingredients 7
Steps:
- COOK THE POTATOES: Bring a large pan of salted water to the boil. Tip in the potatoes, bring back to the boil and cook for 15-20 minutes until tender.
- MAKE THE DRESSING: Whisk the pesto with the olive oil and white wine vinegar and season with salt and pepper.
- BRING IT ALL TOGETHER: Drain the potatoes and, while they are still hot, tip them into a large bowl with the spinach, peppers and dressing. Toss everything together so the heat from the potatoes gently wilts the spinach and the dressing coats all the leaves. Now add the tuna and carefully toss again to keep the tuna in fairly large flakes. Pile on to plates and serve immediately.
Nutrition Facts : Calories 448 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 2.23 milligram of sodium
NEW POTATO & TUNA SALAD
A perfect spring salad
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Snack, Supper
Time 30m
Number Of Ingredients 7
Steps:
- Boil potatoes for 15 mins or until tender. Drain and cool under cold water. Meanwhile, make the dressing by mashing anchovies with the mayonnaise. Add the white wine vinegar or lemon juice and season to taste with black pepper. Tear the leaves from the lettuce into a large bowl. Chop spring onions and tip them in. Slice the potatoes and add to the bowl, then drain the tuna and flake into the bowl. Drizzle the dressing over and serve.
Nutrition Facts : Calories 259 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 2.8 grams sugar, Fiber 1.8 grams fiber, Protein 21 grams protein, Sodium 1.11 milligram of sodium
WARM POTATO & TUNA SALAD WITH PESTO DRESSING
Whip up a tasty potato and tuna salad in less than half an hour
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Side dish, Starter, Supper, Vegetable
Time 30m
Number Of Ingredients 7
Steps:
- Put the potatoes in a pan of boiling water, bring back to the boil and simmer for 8-10 minutes until tender.
- Meanwhile, mix the pesto and oil to make a dressing. Halve the tomatoes, drain and flake the tuna. Add the beans to the potatoes for the last 3 minutes of cooking time.
- Drain the potatoes and beans and tip into a salad bowl. Stir in the spinach so that it wilts a little in the warmth from the vegetables. Season with salt and pepper. Scatter the tomatoes and tuna on top, drizzle with the pesto and gently toss everything together.
Nutrition Facts : Calories 349 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 29 grams carbohydrates, Fiber 3 grams fiber, Protein 15 grams protein, Sodium 0.71 milligram of sodium
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