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Warm potato and tuna salad

  • 0:15 Prep
  • 0:15 Cook
  • 4 Servings

Ingredients

  • 450g small nicola potatoes
  • 250g mini Roma or cherry tomatoes, halved lengthways
  • 3 green onions, thinly sliced diagonally
  • 1/4 cup flat-leaf parsley leaves, chopped
  • 80g baby rocket leaves
  • 2 x 185g cans tuna in springwater, drained
  • 1 1/2 tablespoons extra virgin olive oil
  • 2 garlic cloves, peeled, chopped
  • 1/3 cup lemon juice

Method

  • 1
    Cook potatoes in a saucepan of boiling salted water for 12 minutes or until just tender. Drain. Rinse under cold water. Allow to cool slightly. Cut into quarters.
  • 2
    Place potatoes, tomatoes, onions and parsley into a bowl. Gently toss to combine.
  • 3
    Divide rocket leaves, potato mixture and tuna between 4 serving plates.
  • 4
    Heat oil in a frying pan over medium heat. Add garlic. Cook, stirring, for 30 seconds. Stir in lemon juice. Simmer for 1 minute. Season with pepper.
  • 5
    Drizzle salads with hot garlic dressing. Season with pepper. Serve immediately.

Source: taste.com.au

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