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.
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http://www.bbcgoodfood.com/recipes/2996/
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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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ratings
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
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12 November 2007
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