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

Latest comments and suggestions

Results 21-32

• nikalachef

  05 June 2009

  nikalachef rated and commented on this recipe

  

  too easy and great tasting!!!

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• favourites

  06 June 2009

  favourites rated and commented on this recipe

  

  This was really tasty. I added a bit more pesto than the recipe suggests though.

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• Helen

  09 June 2009

  Helen rated and commented on this recipe

  

  Fab! Even my fussy 3 year old ate this.

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• Gens

  19 June 2009

  Gens commented on this recipe

  The ingredients are great. My feeling is that pesto will take over the other flavours. I will replace pesto with a spanish black olives puree (kalamata can be a strong flavour) and marinate the tomatoes for half an hour. In the meanwhile put a couple of smashed garlic cloves in quite hot good olive oil. This flavoured oil is to dress the hot ingredients (potatoes, green beans, spinach) and season with salt. Finally mix all the ingredients.

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• cheryl

  24 June 2009

  cheryl commented on this recipe

  I thought this was yumtious!! We made this and took it to the beach still warm. Would recommend :)

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• Foxychick

  27 June 2009

  Foxychick commented on this recipe

  Delicious! I made this for the first time last night and I added some sauteed mushrooms, only because they were in the fridge and I didnt have spinach. The salad is very tasty and would definitely make it again, I didnt use as much oil as it said either and will remember next time not to mix the tuna with the salad but just place on top as I got the pulpy tuna pesto mess that another taster did.

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• Tatticorum

  21 July 2009

  Tatticorum commented on this recipe

  This was excellent. Made this for lunch for 12 people. It not only tasted good but looked good on a huge antique dish. Cooked the lemon tart with it. Everyone said it was a great lunch.

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• Food Glorious Food

  09 August 2009

  Food Glorious Food rated and commented on this recipe

  

  gets the daily veg in but I found it a bit dissapointing

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• Ange

  01 September 2009

  Ange rated and commented on this recipe

  

  Wow, a firm favourite!

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• jemma742

  01 September 2009

  jemma742 rated this recipe

  

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• YK

  03 September 2009

  YK rated and commented on this recipe

  

  It was really easy and delicious. Highly recommended.

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• Adela Prater

  07 September 2009

  Adela Prater commented on this recipe

  I have made this dish a few times. It is very quick and healthy dish. I added a few black olives and use less amount of potatoes. Usually I serve it with crusty bread.

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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

Preparation 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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