(per serving – 1/4 recipe)
841kJ / 199kcal
31.7g carbohydrate, of which 5g sugars
1g fat, of which 0.2g saturates
120mg sodium, equivalent to 0.3g salt
- 800g new potatoes, scrubbed
- 2 tbsp lemon juice
- 1 garlic clove, crushed
- 2 tbsp chopped fresh parsley
- 1 small red onion, chopped
- 200g canned tuna in springwater, drained
- 2 handfuls cherry tomatoes, halved
- 1/4 cucumber, chopped
- 1 pinch ground black pepper
- Basil leaves to garnish (optional)
1 Cook the potatoes in gently boiling water for 20 minutes, until tender.
2 Meanwhile, in a salad bowl, mix together the lemon juice, garlic and parsley. Add the red onion and set aside.
3 Drain the cooked potatoes and add them to the salad bowl while they are hot. (They will absorb the flavour of the dressing as they cool down).
4 When the potatoes are cool, add the tuna, tomatoes and cucumber. Stir everything together gently and season with black pepper. Serve immediately, or cover and chill to serve later.
For a vegetarian version, replace the tuna with 100g reduced-fat feta cheese, cut into chunks.
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