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 potatoes, cut into 2cm chunks; 1 red onion, thinly sliced; 1 green pepper, deseeded and thinly sliced; ½ tsp dried oregano; 200 g can tuna chunks in sunflower oil; 2 tsp lemon juice; 3 tomatoes, chopped into chunky pieces; 50 g No.1 Large Greek Kalamata Olives or black olives, pitted and roughly chopped; 100 g Greek Feta, crumbled; 25 g pack coriander, roughly chopped

Ready in 20 minutes, this Mediterranean potato salad will transport you to golden coastlines and azure seas.

5 out of 5 stars(4) 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.

350g potatoes, cut into 2cm chunks
1 red onion, thinly sliced
1 green pepper, deseeded and thinly sliced
½ tsp dried oregano
200g can tuna chunks in sunflower oil
2 tsp lemon juice
3 tomatoes, chopped into chunky pieces
50g No.1 Large Greek Kalamata Olives or black olives, pitted and roughly chopped
100g Greek Feta, crumbled
¼ x 25g pack coriander, roughly chopped

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 arrange on a platter. Stir the chopped coriander into the hot salad and spoon on top. Drizzle with the 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.

Typical values per serving when made using specific products in recipe