Tuna & Potato Salad
Yield
4 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
green beans
frozen, defrosted |
|
| 6 | small |
new potatoes
unpeeled, cooked and diced |
*
|
| 6 | oz |
tuna, canned
|
|
| 3 | each |
anchovy fillets
flat, mashed, optional |
*
|
| 2 | tablespoons |
basil pesto
|
*
|
| 1 | cup |
mayonnaise
|
|
| 1 | x |
salt and black pepper
freshly ground, to taste |
*
|
| 3 | tablespoons |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
green beans
frozen, defrosted |
|
| 6 | small |
new potatoes
unpeeled, cooked and diced |
*
|
| 6 | oz |
tuna, canned
|
|
| 3 | each |
anchovy fillets
flat, mashed, optional |
*
|
| 3E+1 | ml |
basil pesto
|
*
|
| 237 | ml |
mayonnaise
|
|
| 1 | x |
salt and black pepper
freshly ground, to taste |
*
|
| 45 | ml |
parsley leaves
chopped |
|
Directions
Blanch the defrosted green beans for 2 minutes in boiling water. Drain and plunge in cold water. Drain.
Place the cooked potatoes, beans and tuna in a salad bowl.
Mix the anchovies and pesto with the mayonnaise and pour onto the salad. Add salt and pepper and toss.
Garnish with parsley.
