Name: New potato, tuna & spinach salad
Total time: 30 min
Yield: 4
Cuisine: French
Ingredients: 500g small new potatoes; 2 tbsp pesto sauce; 3 tbsp olive oil; 1 tbsp white wine vinegar; half a bag washed-and-ready-to-use young leaf spinach; 2 roasted red peppers from a jar, drained and cut into strips; 2 x 185g cans of tuna drained and flaked (any kind will do)

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New potato, tuna & spinach salad

New potato, tuna & spinach salad

Good Food team

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Serves 4

Easy

Total time: 30 mins

Ready in 20 - 30 minutes

A star rating of 4 out of 5.6 ratingsRate

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A hearty main meal salad that's easily doubled to feed a crowd

Easily doubled

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Ingredients

Nutrition

Units:

MetricUS

500g small new potatoes
2 tbsp pesto

sauce
3 tbsp olive oil
1 tbsp white wine vinegar
half a bag washed-and-ready-to-use young leaf spinach
2 roasted red peppers

from a jar, drained and cut into strips
2 x 185g cans of tuna

drained and flaked (any kind will do)

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Nutrition: per serving

kcal448
fat24g
saturates4g
carbs34g
sugars0g
fibre4g
protein27g
salt2.23g

Method

step 1

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.
step 2

MAKE THE DRESSING: Whisk the pesto with the olive oil and white wine vinegar and season with salt and pepper.
step 3

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.

Recipe from Good Food magazine, August 2003

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A star rating of 4 out of 5.6 ratings

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