Warm potato & tuna salad with pesto dressing

Warm potato & tuna salad with pesto dressing

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(51 ratings)

Cook: 20 mins - 30 mins


Serves 4
Whip up a tasty potato and tuna salad in less than half an hour

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal349
  • fat20g
  • saturates3g
  • carbs29g
  • sugars0g
  • fibre3g
  • protein15g
  • salt0.71g
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  • 650g new potato, halved lengthways if large
    New potatoes

    New potatoes

    n-ew po-tate-oes

    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
    olive oil

    Olive oil

    ol-iv oyl

    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…


  1. Put the potatoes in a pan of boiling water, bring back to the boil and simmer for 8-10 minutes until tender.

  2. 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.

  3. 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.

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Comments, questions and tips

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2nd Sep, 2010
Very enjoyable and everything ready by the time the spuds were cooked...so fast and healthy. The only thing is I wouldnt season it with any salt as the tuna and pesto seems to make it salty enough.
25th Jul, 2010
Quick, easy and suprisingly tastey. I changed quantities though. For two of us, used about 350g pots, 150g beans and about 10 cherry toms for one tin of tuna with 1 tbsp pesto to two of oil for dressing. Didn't have any spinach so didn't use but will try again with spinach. We were full after that lot!
18th Jul, 2010
Pretty bland. I added cider vinegar to the dressing to give it a bit of a kick but even then. I won't make it again.
26th Apr, 2010
delicious! scaled it down for one, and i will definatly make it again! i roasted the tomatoes while boiling the potatoes, and added a little squeeze of lemon juice to the dressing-YUM! :)
23rd Apr, 2010
i really liked this, it was quick and easy to make for lunch, and so tasty i had two bowl fulls!
7th Sep, 2009
I have made this dish a few times. It is very quick and healthy dish. I added a few black olives and use less amount of potatoes. Usually I serve it with crusty bread.
3rd Sep, 2009
It was really easy and delicious. Highly recommended.
1st Sep, 2009
Wow, a firm favourite!
9th Aug, 2009
gets the daily veg in but I found it a bit dissapointing
21st Jul, 2009
This was excellent. Made this for lunch for 12 people. It not only tasted good but looked good on a huge antique dish. Cooked the lemon tart with it. Everyone said it was a great lunch.


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