Hot tuna, Greek feta & potato salad

Name: Hot tuna, Greek feta & potato salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 350 g Essential Potatoes, cut into 2cm chunks; 1 Essential Red Onion, thinly sliced; 1 Essential Green Pepper, deseeded and thinly sliced; ½ tsp dried oregano; 200 g can Essential Tuna Chunks In Sunflower Oil; 2 tsp lemon juice; 3 Essential Tomatoes, chopped into chunky pieces; 50 g Essential Pitted Black Olives, roughly chopped; 100 g Essential Greek Feta, crumbled; 28 g pack coriander, roughly chopped

It only takes 20 minutes to put on the table, but this Greek-inspired potato salad will take your tastebuds on a journey to sun-lit coasts and azure waters.

4.5 out of 5 stars(2) Rate this recipe

Serves2
CourseLunch
Prepare10 mins
Cook10 mins
Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

350g Essential Potatoes, cut into 2cm chunks
1 Essential Red Onion, thinly sliced
1 Essential Green Pepper, deseeded and thinly sliced
½ tsp dried oregano
200g can Essential Tuna Chunks In Sunflower Oil
2 tsp lemon juice
3 Essential Tomatoes, chopped into chunky pieces
50g Essential Pitted Black Olives, roughly chopped
100g Essential Greek Feta, crumbled
¼ x 28g pack coriander, roughly chopped

Method

Cook the potatoes in boiling water for 10 minutes, or until tender. Preheat the grill to high. Scatter the onion and green pepper into a shallow roasting tin, sprinkle with the oregano and grill for 5 minutes
Drain the can of tuna, reserving the oil. Roughly flake the fish. Stir the lemon juice and plenty of black pepper into the oil to make a dressing. Add the tuna, tomatoes and olives to the roasting tin. Place the feta on top and grill for a further 5 minutes, or until the feta starts to colour.
Drain the potatoes and divide between 2 serving plates, or a single platter. Stir the coriander into the hot salad and spoon on top. Drizzle with the olive oil dressing to serve.

Cook’s tip

For a vegetarian option, try swapping the tuna for a can of drained Essential beans, lentils or chickpeas. Make a dressing using 2-3 tbsp extra virgin olive oil, lemon juice and black pepper.