Herby pesto, tuna and potato salad

Ingredients

• 400g firm potatoes, such as Charlotte or Maris Peer, quartered
• 100g fine green beans
• 410g cannellini beans, drained
• 1 small red onion, finely sliced
• 160g tinned tuna chunks in spring water, drained
• 2 tbsp fresh chives, finely chopped
• 2 tbsp fresh mint, leaved picked
• 1 tbsp olive oil
• 1 tbsp basil pesto
• ½ lemon, juiced

Method

Place the potatoes in a large pan of boiling water and cook for 8-10 minutes until tender. 

Add the green beans and cook for a further 2 minutes before draining.

Transfer the potatoes and green beans to a large bowl. 

Add the cannellini beans, red onion, tuna and herbs.

In a small bowl mix the oil, pesto, lemon juice and season.

Fold through the salad and spoon onto plates to serve.

Our thanks to the Potato Council for providing this recipe.

Try one of our other tuna recipes, including potato, fennel and tuna bake and tuna melt toast. Alternatively, try one of our other potato recipes.