Warm Potato & Tuna Salad
Yield
1 servingsPrep
10 minCook
15 minReady
25 minLow in Saturated Fat, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
new potatoes
small, scrubbed |
|
| 3 | each |
scallions, spring or green onions
trimmed and finely chopped |
|
| 1 | tablespoon |
parsley leaves
|
|
| 1 | teaspoon |
lemon juice
|
|
| 2 | teaspoons |
tarragon vinegar
or cider vinegar |
*
|
| 1 | teaspoon |
olive oil
|
|
| 2 | ounces |
tuna fish
chunks in brine, drained |
|
| 1 | x |
sea salt
and black pepper |
*
|
| 1 | wedges |
lemon
to garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
new potatoes
small, scrubbed |
|
| 3 | each |
scallions, spring or green onions
trimmed and finely chopped |
|
| 15 | ml |
parsley leaves
|
|
| 5 | ml |
lemon juice
|
|
| 1E+1 | ml |
tarragon vinegar
or cider vinegar |
*
|
| 5 | ml |
olive oil
|
|
| 57.8 | ml/g |
tuna fish
chunks in brine, drained |
|
| 1 | x |
sea salt
and black pepper |
*
|
| 1 | wedges |
lemon
to garnish |
*
|
Directions
Cook the potatoes in lightly salted water for about 15 minutes or until tender.
While the potatoes are cooking mix together the spring onions.
Drain the potatoes and place in a serving bowl.
Add the dressing and toss well.
Gently mix in the tuna, being careful to avoid breaking it up.
Season with sea salt and ground black pepper and sprinkle with the remaining parsley.
Garnish with lemon wedges and serve whilst warm.
