Tuna & Potato Salad

Serves 6


Ingredients:

500g small potatoes
olive oil for coating
250g cherry tomatoes
200g green beans, topped and tailed
200g tuna in olive oil, drained
1 large bunch of basil

For the dressing:

2 shallots, finely diced
3 tablespoons white vinegar
2 tablespoons grainy mustard
sea salt
freshly ground black pepper
7 tabelspoons extra virgin olive oil


Method:

- Gently cook the potatoes in their skins in a pan of simmering water for 20 minutes.
- Heat the oven to 200°C.
- Lightly brush a baking tray with olive oil.
- Toss the cherry tomatoes in the oil to coat them and roast in the hot oven for 10 minutes.
- Put the dressing ingredients, except the oil, into a jar with a tight fitting lid and shake until well blended. Then add the olive oil and shake vigorously again.
- Drain the potatoes, cut them in half and place in a salad bowl.
- Pour the dressing over and toss to coat the warm potatoes. Plunge the green beans into boiling water and cook for 2 minutes. Drain well and add, warm, to the potatoes.
- Flake and add the tuna along with the tomatoes straight from the oven, and gently mix.
- Tear up the basil, scatter it over the Tuna Salad and serve at once.

Enjoy...

Amazing Tuna Salad

lovely and refreshing...

Serves 4


Ingredients:

1 cup uncooked elbow macaroni
1 teaspoon salt
1 quart water
1/2 cup chopped green onion
1 cup chopped red, orange, and or yellow bell peppers, seeded and de-stemmed
1/4 cup chopped fresh parsley
2 cans of tuna in water
2-3 Tablespoons olive oil.
2 stalks of celery, chopped
Juice of 1/2 lemon, freshly squeezed
1/4-1/3 a head of iceberg lettuce, roughly chopped into 2 inch long strips
1/2 cup mayonnaise
1/2 teaspoon paprika
Fresh ground pepper


Method:

1 In a saucepan, add 1 cup of elbow macaroni to 1 quart of boiling water with an added teaspoon of salt. Simmer either covered or uncovered for about 10 minutes until the macaroni is just a little more cooked than al dente. When ready, remove from heat, drain and rinse with cold water.

2 While the macaroni is cooking, assemble the other ingredients. In a large bowl mix the green onion, bell peppers, parsley, tuna, celery and lemon. Fold in the iceberg lettuce and mayonnaise until well mixed. Add the paprika. Add fresh ground pepper to taste.


Enjoy...

Taken from Simply Recipes