Tuna & Potato Salad
Yield
4 servingsPrep
20 minCook
20 minReady
40 minIngredients
| 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 |
|
Trans-fat Free
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.
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