New potato, tuna & spinach salad
A hearty main meal salad that's easily doubled to feed a crowd
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 20 - 30 minutes
- 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.
- MAKE THE DRESSING: Whisk the pesto with the olive oil and white wine vinegar and season with salt and pepper.
- 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
Recipe from Good Food magazine, August 2003.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/2996/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, 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)
Buy ingredients
Send the ingredients for this recipe instantly to: 
Search Good Food
3
ratings
Get the free BBC Good Food app
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 20 - 30 minutes
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
Advertisement
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.
Latest comments and suggestions
12 November 2007
Efi commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
16 November 2007
GoodFood commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
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.
21 June 2009
Yummy-yummy rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
20 August 2010
lalybaba rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
28 May 2011
Sasher rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
15 July 2011
parboiled rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.