New potato, tuna & spinach salad

Recipe uploaded by

Good Food

1 rating

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lynsey

  02 December 2007

  Lynsey rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/2996/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

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)

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preperation and cooking times

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

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.