Warm potato & tuna salad with pesto dressing

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Good Food

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1. Put the potatoes in a pan of boiling water, bring back to the boil and simmer for 8-10 minutes until tender.
2. 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.
3. 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.

Per serving

349 kcalories, protein 15g, carbohydrate 29g, fat 20 g, saturated fat 3g, fibre 3g, salt 0.71 g

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• barbarasbook

  04 November 2007

  barbarasbook rated this recipe

  

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• Maria

  13 November 2007

  Maria commented on this recipe

  gorgeous stuff baby!

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• Lynsey

  02 December 2007

  Lynsey rated this recipe

  

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• Sharon

  08 January 2008

  Sharon rated and commented on this recipe

  

  Mmm delicious, this has become a favourite in our house!

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• Dani

  26 February 2008

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• Bobjim

  27 March 2008

  Bobjim rated and commented on this recipe

  

  Tuna and pesto doesn't immediately seem like a natural combination, but it turned out to be gorgeous. I happen to really like cherry tomatoes, so I put in about twice the recommended amount.

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• Dana

  08 May 2008

  Dana rated and commented on this recipe

  

  Loved this salad! I put a little more tomatoes and pesto than the recipe said and it turned out great. I'll definitely make it again!

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• Ellie

  12 May 2008

  Ellie rated and commented on this recipe

  

  I modified this recipe by using slightly less ingredients and using them to fill a warm wrap. Tastes amazing!

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• Lauren

  08 June 2008

  Lauren commented on this recipe

  This is a great meal - loved it. I've also substituted Knorr SK Italienische Art dressing, which tastes great.

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• Zara

  26 June 2008

  Zara rated and commented on this recipe

  

  This is a great after work meal. The potatoes and beans cooked whilst I was getting changed and then all I had to do was add the rest. It was okay cold for lunch the next day too!

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• Sarahs

  07 August 2008

  Sarahs commented on this recipe

  Really quick and easy to make, tastes gorgeous! We left out the spinach as we didn't have any the first couple of times we made it, and I always roast the cherry tomatoes whilst the potatoes cook (I don't like them raw).

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• mystuff

  08 August 2008

  mystuff rated and commented on this recipe

  

  Im an awful cook , but trying to get a little better this recipe is so easy to follow To my surprise and everyone elses this came out really well and everyone enjoyed it. -

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Ingredients

• 650g new potatoes , halved lengthways if large
• 2 tbsp pesto
• 4 tbsp olive oil
• 8 cherry tomatoes
• 175g can tuna
• 200g green beans , halved
• couple of handfuls of spinach , preferably baby leaves, tear if larger

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Difficulty and servings

Serves 4

Preperation and cooking times

Cook 30 mins

Super healthy

Ingredients

• 650g new potatoes , halved lengthways if large
• 2 tbsp pesto
• 4 tbsp olive oil
• 8 cherry tomatoes
• 175g can tuna
• 200g green beans , halved
• couple of handfuls of spinach , preferably baby leaves, tear if larger

Per serving

349 kcalories, protein 15g, carbohydrate 29g, fat 20 g, saturated fat 3g, fibre 3g, salt 0.71 g

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