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Warm Potato & Tuna Salad.

Submitted by stephanstan

YIELD

3 servings

PREP

10 min

COOK

15 min

READY

35 min

Ingredients

8

OUNCES NEW POTATOES
small, scrubbed

3

EACH ONIONS
trimmed and finely chopped.

1

TABLESPOON PARSLEY LEAVES
finely chopped

1

TEASPOON LEMON JUICE

2

TEASPOONS TARRAGON LEAVES
or cider vinegar.

1

TEASPOON OLIVE OIL

2

OUNCES TUNA, CANNED
in brine, drained *

1

X SEA SALT
and black pepper, to taste *

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, most of the parsley, the lemon juice vinegar and olive oil.

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 too Season with sea salt and ground black pepper and sprinkle with the remaining parsley. Garnish with lemon wedges and serve whilst warm.

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 139g (4.9 oz)

Amount per Serving

Calories 80 19% of calories from fat

% Daily Value *

Total Fat 2g 3%

Saturated Fat 0g 1%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 6mg 0%

Total Carbohydrate 5g 5%

Dietary Fiber 2g 10%

Sugars g

Protein 4g

Vitamin A 2% • Vitamin C 23%

Calcium 4% • Iron 3%

* based on a 2,000 calorie diet How is this calculated?

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium