Warm Potato and Tuna Salad with A Pesto Dressing
Ingredients
- 215 grams canned tuna. drained
- 700 grams new potatoes, halved lengthways if large
- 3 tablespoons pesto
- 4 tablespoons olive oil
- 8 whole cherry tomatoes
- 200 grams green beans, halved
- 2 handfuls handfuls of spinach, preferably baby leaves, tear if larger, we now use our own mixed salad leaves
Accompaniment
SponsoredOrigin Pinot Grigio Organic
The nation's favourite tipple in an organic bundle. A great value wine, from Italy's ever popular Pinot Grigio grape. This wine is perfectly balanced with juicy pear and peach notes and soft floral aromas
Description
Whip up a tasty new potato and tuna salad in less than half an hour with a tasty basil dressing.
Method
-
1
Put the potatoes in a pan of boiling water, bring back to the boil and simmer for 8-10 minutes until tender.
In the meantime, 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 fold in the spinach or salad leaves so that it wilts a little in the warmth from the vegetables.
Season with salt and freshly ground black pepper then spread out the tomatoes and tuna on top, drizzle with the pesto and gently toss everything together Serve and Enjoy!
Chef's Tips
Tuna is a member of the mackerel family, and a popular fish for canning there are many varieties of tuna, including albacore, blue-fin, yellow-fin, and bonito, each type differs in size and quality of the meat, but on the whole tuna has firm, flaky flesh that is to some extent high in fat, with a rich flavour that at times has been compared to chicken, beef, or veal, we think that Albacore has the finest texture and flavour.
Fresh tuna, depending on the variety, is to be had seasonally, as a rule from late spring until early autumn.
Frozen steaks and fillets are available throughout the year, and may be cooked in a number of ways, including grilling, baking or frying.
Comments (0)