December 20, 2018
src="http://venice-fishing.com/wp-content/uploads/2018/12/Warm-potato-egg-tuna-and-pea-salad.jpg" srcset="https://img.taste.com.au/7zohp5pa/w720-h480-cfill-q80/taste/2016/11/warm-potato-egg-tuna-and-pea-salad-1457-1.jpeg 720w, https://img.taste.com.au/ZSOPIx-_/w643-h428-cfill-q90/taste/2016/11/warm-potato-egg-tuna-and-pea-salad-1457-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Warm potato, egg, tuna and pea salad"
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(14) Rate it
- 0:15 Prep
- 0:15 Cook
4 Servings- Capable cooks
Warm up with this flavoursome potato, egg, tuna and pea salad.
Featured in
Low kilojoule, Nutrition information
Ingredients
- 4 desiree potatoes, cut into 3cm chunks
- 1/2 cup frozen peas, thawed
- 3 green onions, sliced
- 185g can tuna in spring water, drained, flaked
- 2 cups (50g) baby spinach, trimmed
- 2 eggs, hard boiled, sliced
Basil mayonnaise
- 1/4 cup low-fat mayonnaise
- 2 tablespoons low-fat yoghurt
- 2 tablespoons basil pesto
- 1/2 lemon, juiced
Method
Step 1
Place potato in a large saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium and simmer for 10 to 12 minutes or until just tender. Add peas. Cook for 30 seconds. Drain.
Step 2
Place potato and peas in a large bowl. Add green onion and tuna. Stir to combine.
Step 3
Make basil mayonnaise: Whisk mayonnaise, yoghurt, pesto, 1 tablespoon lemon juice and salt and pepper in a bowl.
Step 4
Add spinach to warm potato salad. Toss gently until leaves just wilt. Divide salad between plates. Top with egg. Spoon over mayonnaise. Season with pepper. Serve.
Nutrition
1381 kj
Energy
11.1g
Fat Total
2.4g
Saturated Fat
5.6g
Fibre
17.5g
Protein
126mg
Cholesterol
295mg
Sodium
36.2g
Carbs (total)
All nutrition values are per serve
- Author: Kim Meredith
- Image credit: Steve Brown
- Publication: Super Food Ideas
Source: taste.com.au
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