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Pesto Tuna Potato Salad

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  • Author: Caitlin Rule
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: Serves 4-6 1x
  • Category: Main dish
  • Method: Boil
  • Cuisine: International


This easy tuna potato salad with pesto sauce is the ultimate summer recipe. Creamy, crunchy, and fresh, it’s perfect for lunch, dinner, or BBQs!


  • 750g (26 oz) baby red for white potatoes
  • 1/2 red onion, thinly sliced
  • 1 cup roasted red peppers, sliced
  • 300g (11 oz) green beans
  • 1 x 425g (15 oz) can tuna in spring water, drained
  • 3/4 cup plain greek yogurt (I used 0.5% fat)
  • 1/4 cup basil pesto
  • Juice of 1 lemon
  • Salt and pepper, to taste


  1. In a large pot, boil potatoes in salted water until fork-tender (about 20 minutes). Be careful not to overcook them. Refrigerate to cool.
  2. Bring a pot of fresh water to a boil. Add the green beans and cook for 1-2 minutes. Transfer the blanched beans to a bowl of ice water to cool quickly and preserve their colour. Pat dry once cool.
  3. In a medium bowl, whisk together Greek yogurt, pesto and lemon juice until smooth.
  4. Cut cooled potatoes into 1 1/2-inch chunks (either halves or quarters) and the green beans in half, then transfer to a large bowl.
  5. Combine the potatoes, green beans, dried tuna, red oil and roasted peppers in a large bowl. Pour 3/4 of the dressing, a pinch of salt, stir gently, and refrigerate until ready to serve.


  • Store: leftovers in the fridge in an airtight container in the fridge for 3-4 days.
  • Potato type: Choose baby new white potatoes, red skin or Yukon gold potatoes.
  • Boil the potatoes a day in advance to allow them to chill, saving time


  • Serving Size: 1/4 of recipe
  • Calories: 320
  • Sugar: 6.9g
  • Fat: 6.5g
  • Saturated Fat: 1.1g
  • Carbohydrates: 38.1g
  • Fiber: 2.7g
  • Protein: 29.7g