Warm potato, egg, tuna and pea salad

Cooking Fish Warm potato, egg, tuna and pea salad

Warm up with this flavoursome potato, egg, tuna and pea salad.

Lables: Gluten free Shellfish free Soy free Wheat free
  1. Place potato in a large saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium and simmer for 10 to 12 minutes or until just tender. Add peas. Cook for 30 seconds. Drain.
  2. Place potato and peas in a large bowl. Add green onion and tuna. Stir to combine.
  3. Make basil mayonnaise: Whisk mayonnaise, yoghurt, pesto, 1 tablespoon lemon juice and salt and pepper in a bowl.
  4. Add spinach to warm potato salad. Toss gently until leaves just wilt. Divide salad between plates. Top with egg. Spoon over mayonnaise. Season with pepper. Serve.

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4 desiree potatoes, cut into 3cm chunks
1/2 cup frozen peas, thawed
3 green onions, sliced
185g can tuna in spring water, drained, flaked
2 cups baby spinach, trimmed
2 eggs, hard boiled, sliced
1/4 cup low-fat mayonnaise
2 tbsp low-fat yoghurt
2 tbsp basil pesto
1/2 lemon, juiced

Adv

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