Fresh Tuna & Red Potato Salad
Yield
6 servingsPrep
25 minCook
35 minReady
60 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
red skinned potatoes
|
|
| 3 | cups |
tuna fish
yellow fin, or other lean fish fillets, grilled and cut into 1 inch pieces |
* |
| 4 | medium |
celery stalks
chopped |
*
|
| 1 | cup |
yogurt, low-fat
|
|
| ¼ | cup |
parsley leaves
fresh, chopped |
|
| 2 | tablespoons |
red wine vinegar
(or cider vinegar) |
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
cumin
ground |
|
| ¼ | teaspoon |
black pepper
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
red skinned potatoes
|
|
| 7.1E+2 | ml |
tuna fish
yellow fin, or other lean fish fillets, grilled and cut into 1 inch pieces |
* |
| 4 | medium |
celery stalks
chopped |
*
|
| 237 | ml |
yogurt, low-fat
|
|
| 59 | ml |
parsley leaves
fresh, chopped |
|
| 3E+1 | ml |
red wine vinegar
(or cider vinegar) |
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
cumin
ground |
|
| 1.3 | ml |
black pepper
ground |
|
Directions
Heat 1-Inch water (salted if desired) to boiling in a 2-quart saucepan.
Add the potatoes and cover.
Heat until boiling then reduce the heat until simmering and simmer the potatoes 30 to 35 minutes or until they are tender, then drain and cool slightly.
Cut into cubes, (There should be about 3 cups).
Mix all of the ingredients together then cover and refrigerate about 1 hour or until well chilled.
