Description
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!
Ingredients
Scale
- 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
Instructions
- In a large pot, boil potatoes in salted water until fork-tender (about 20 minutes). Be careful not to overcook them. Refrigerate to cool.
- 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.
- In a medium bowl, whisk together Greek yogurt, pesto and lemon juice until smooth.
- 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.
- 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.
Notes
- 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
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main dish
- Method: Boil
- Cuisine: International
Nutrition
- 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