Warm potato & tuna salad with pesto dressing

Warm potato & tuna salad with pesto dressing

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(47 ratings)

Cook: 20 mins - 30 mins

Easy

Serves 4
Whip up a tasty potato and tuna salad in less than half an hour

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal349
  • fat20g
  • saturates3g
  • carbs29g
  • sugars0g
  • fibre3g
  • protein15g
  • salt0.71g
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Ingredients

  • 650g new potato, halved lengthways if large

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 2 tbsp pesto

    Pesto

    Pess-toh

    Pesto is a generic Italian name for any sauce made by pounding ingredients together.

    The…

  • 4 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 8 cherry tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 175g can tuna

    Tuna

    tune-ah

    A member of the mackerel family, tuna are mainly found in the world's warmer oceans. They…

  • 200g green beans, halved
  • couple of handfuls of spinach, preferably baby leaves, tear if larger

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

Method

  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.

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Comments (50)

rjmsmith's picture
3.75

Made this for the first time and added avocado, boiled egg and used tuna steak. It was delicious with crusty bread!

simonr's picture
3.75

Me and my good lady did it without the tuna and added avacado and it was ace.

Heathercook18's picture

Absolutely loved this! So quick and easy. All your nutritious needs in one. I added boiled eggs. Excellent all inclusive dish.

monashroom's picture
5

Yum! Made this with home-made rocket and walnut pesto, and used baby gem instead of spinach. Will definitely be making it again!

dementeddragonfly's picture
4

Delicious -we through in some sunblush tomatoes - very tasty and quick!

juliadas's picture
5

The pesto and tuna combination worked surprisingly well - I didn't have spinach, so used rocket instead, and added avacado and boiled egg which worked beautifully - tasted delicious cold the next day too!

cocovanilla's picture
4

A little disappointed with this one.. Didn't have spinach so used mixed baby leaves. Not a big hit!

caytaebner89's picture
5

Reall quick and easy to make and tasted just as nice the next day for lunch!

kuifke's picture
4

Use fresh tuna. Ad it just prior to the spinach. The tuna must keep its red color

chall1907's picture
5

So easy and quick and is perfect for both lunch or dinner. I added sundried tomatoes instead of cherry tomatoes that works perfectly with the pesto

chall1907's picture
5

So easy and quick and is perfect for both lunch or dinner. I added sundried tomatoes instead of cherry tomatoes that works perfectly with the pesto

chall1907's picture
5

So easy and quick and is perfect for both lunch or dinner. I added sundried tomatoes instead of cherry tomatoes that works perfectly with the pesto

sofeebe's picture
5

Really healthy meal yet felt nice a full after! I added a little feta cheese to give it another taste (as the partner doesn't eat tomatoes) and also some red onion. Perfect for a summer lunch or with a BBQ. I would certainly make this again, and some time soon!

cocovanilla's picture
4

very nice! Will make again!

kai_hernandez's picture
5

This recipe quickly became one of our favorite meals! Healthy and so easy to prepare!

flossieb79's picture
4

I find this a very tasty recipe that is also delicious cold for packed lunch the next day. I tend to make the above quantity to serve 3 plus a smaller portion into my packed lunch. I only use 1 TBSP of olive oil which I find quite sufficient and have also made it just wilting lettuce/ salad leaves rather than spinach and this works well too.

ceedex's picture
5

Very enjoyable and everything ready by the time the spuds were cooked...so fast and healthy. The only thing is I wouldnt season it with any salt as the tuna and pesto seems to make it salty enough.

lalybaba's picture
3

Quick, easy and suprisingly tastey. I changed quantities though. For two of us, used about 350g pots, 150g beans and about 10 cherry toms for one tin of tuna with 1 tbsp pesto to two of oil for dressing. Didn't have any spinach so didn't use but will try again with spinach.
We were full after that lot!

kiisudankan's picture
1

Pretty bland. I added cider vinegar to the dressing to give it a bit of a kick but even then. I won't make it again.

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