New potato, tuna & spinach salad

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Good Food

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

448 kcalories, protein 27g, carbohydrate 34g, fat 24 g, saturated fat 4g, fibre 4g, salt 2.23 g

'A light and healthy dish for summer. While the potatoes cooked, I prepared other ingredients and still had time for a glass of wine.'

Latest comments and suggestions

• Efi

  12 November 2007

  Efi commented on this recipe

  I made this using capers and radish (I couldn't find any roasted red peppers in the shop). I also used red pesto. Turned out beautifuly. A very good combination.

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• GoodFood

  16 November 2007

  GoodFood commented on this recipe

  I couldn't find ready-to-use young leaf spinach and found that frozen spinach leafs work just as well. I just love this salad. It makes great office lunch, too!

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• Lynsey

  02 December 2007

  Lynsey rated this recipe

  

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• Yummy-yummy

  21 June 2009

  Yummy-yummy rated and commented on this recipe

  

  Love this recipe. So quick and easy, and cheap too!

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Ingredients

• 500g small new potatoes
• 2 tbsp pesto sauce
• 3 tbsp olive oil
• 1 tbsp white wine vinegar
• half a 225g 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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Serves 4

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Ingredients

• 500g small new potatoes
• 2 tbsp pesto sauce
• 3 tbsp olive oil
• 1 tbsp white wine vinegar
• half a 225g 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)

448 kcalories, protein 27g, carbohydrate 34g, fat 24 g, saturated fat 4g, fibre 4g, salt 2.23 g

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