Warm potato and tuna salad

Cooking Salads Warm potato and tuna salad

Turn potato salad into a filling lunch with the addition of tuna and tomatoes.

Lables: Egg free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Cook potatoes in a saucepan of boiling salted water for 12 minutes or until just tender. Drain. Rinse under cold water. Allow to cool slightly. Cut into quarters.
  2. Place potatoes, tomatoes, onions and parsley into a bowl. Gently toss to combine.
  3. Divide rocket leaves, potato mixture and tuna between 4 serving plates.
  4. Heat oil in a frying pan over medium heat. Add garlic. Cook, stirring, for 30 seconds. Stir in lemon juice. Simmer for 1 minute. Season with pepper.
  5. Drizzle salads with hot garlic dressing. Season with pepper. Serve immediately.

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450g small nicola potatoes
250g mini Roma or cherry tomatoes, halved lengthways
3 green onions, thinly sliced diagonally
1/4 cup flat-leaf parsley leaves, chopped
80g baby rocket leaves
2 x 185g cans tuna in springwater, drained
1 1/2 tbsp extra virgin olive oil
2 garlic cloves, peeled, chopped
1/3 cup lemon juice

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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