Tuna and Potato Salad

Nutritional Information

(per serving – 1/4 recipe)

841kJ / 199kcal
13.5g protein
31.7g carbohydrate, of which 5g sugars
1g fat, of which 0.2g saturates
4.8g fibre
120mg sodium, equivalent to 0.3g salt

Ingredients

• 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)

Method

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.