- 500g small new potatoes
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 2 tbsp pesto sauce
Pesto is a generic Italian name for any sauce made by pounding ingredients together.
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tbsp white wine vinegar
- half a 225g bag washed-and-ready-to-use young leaf spinach
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 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)
A member of the mackerel family, tuna are mainly found in the world's warmer oceans. They…
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.