Warm Tuna, Potato & Beetroot Salad
Root vegetables bring an earthy goodness to the healthy tuna.
Cook the new potatoes in boiling water for 12 to 15 minutes or until tender, drain and cut in half.
Whisk together the sunflower oil, mustard and vinegar and stir into the potatoes.
Mix the beetroot, chives and John West Tuna together and toss into the warm potatoes, adding a little of the reserved oil from the tuna if you want some extra richness.
Serve straight away.
- 1 can John West Tuna Chunks In Sunflower Oil, lightly drained (keep the oil reserved)
- 250g new potatoes
- 1 tbs sunflower oil
- 1 tbs French mustard
- 1 tbs white wine vinegar
- 4 pickled beetroot, quartered
- 1 bunch chives, chopped
- Salt and pepper
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