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Ingredients

Method

  • STEP 1

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

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, July 2003

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A star rating of 4.4 out of 5.52 ratings
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