- 650g new potato, halved lengthways if large
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 2 tbsp pesto
Pesto is a generic Italian name for any sauce made by pounding ingredients together.
- 4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 8 cherry tomatoes
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 175g can tuna
A member of the mackerel family, tuna are mainly found in the world's warmer oceans. They…
- 200g green beans, halved
- couple of handfuls of spinach, preferably baby leaves, tear if larger
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
Put the potatoes in a pan of boiling water, bring back to the boil and simmer for 8-10 minutes until tender.
Meanwhile, mix the pesto and oil to make a dressing. Halve the tomatoes, drain and flake the tuna. Add the beans to the potatoes for the last 3 minutes of cooking time.
Drain the potatoes and beans and tip into a salad bowl. Stir in the spinach so that it wilts a little in the warmth from the vegetables. Season with salt and pepper. Scatter the tomatoes and tuna on top, drizzle with the pesto and gently toss everything together.