Whip up a tasty potato and tuna salad in less than half an hour
Ingredients
- 650g new potato, halved lengthways if large
- 2 tbsp pesto
- 4 tbsp olive oil
- 8 cherry tomatoes
- 175g can tuna
- 200g green beans, halved
- couple of handfuls of spinach, preferably baby leaves, tear if larger
Method
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Put the potatoes in a pan of boiling water, bring back to the boil and simmer for 8-10 minutes until tender.
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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.
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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.