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

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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.