Warm Potato and Tuna salad

Cook in:
20 mins
Serves:
4
Cost per Serving:
€2.65
Per Serving %RI
KCALS 352
Protein 29g
Carbs 18g
Sugar 4g
Fat 17g
Sat Fat 2.5g
Fibre 5g
Salt 0.9g

Cook the potatoes in a saucepan of boiling salted water with a lid and when ready drain and leave to cool. Once cooled cut the potatoes into bite size pieces.

While the potatoes are cooking, slice the onion and drain the tuna.

In a fresh saucepan of slightly salted water cook the runner beans for 4-5 minutes then add the kale and cook for 10 seconds and drain.

In a large serving bowl add the potatoes, runner beans, kale and red onion. Drizzle in the olive oil and lemon juice and mix well.

Add the tuna, sundried tomatoes and black olives, lightly mix and serve with a scattering of sunflower seeds.

Ingredients

350g baby potatoes, slice in half (or 2cm cubed Roosters)

2 tins of tuna in spring water

50g black pitted olives

1 small red onion, finely sliced

150g runner beans, sliced into 2cm pieces

50g sundried tomatoes, roughly chopped

100g curly Kale, roughly chopped

20g sunflower seeds

Juice of 1 lemon

2tbsp olive oil

350g baby potatoes, slice in half (or 2cm cubed Roosters) 2 tins of tuna in spring water 50g black pitted olives 1 small red onion, finely sliced 150g runner beans, sliced into 2cm pieces 50g sundried tomatoes, roughly chopped 100g curly Kale, roughly chopped 20g sunflower seeds Juice of 1 lemon 2tbsp olive oil

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Potato Salad Recipe by Deliciously Ella

"This is one of my favourite summer salads. It’s a great addition to any lunch, especially a picnic. The potatoes taste amazing tossed with asparagus in the creamy lemon and avocado mix, and then sprinkled with chives and spring onions. It’s simple but delicious! I can’t wait to hear what you all think of it."