Since I rambled a lot in my last recipe post, I'll keep it short sharp and sweet in this one.
There are three reasons why you should get yourself a can of tuna and turn it into this salad:
- it's delicious
- takes no time to make
- it's healthy and delicious (oh snap)
I'll admit when I saw the pesto tuna combo I was skeptical. But that was a long time and ago and is in the past. Flaky, delicate tuna, soft potatoes, herby and fragrant pesto, nutty green beans and lots of salt and pepper. And spinach. We all watched Popeye, so there's no need to explain what spinach does, right?
The quantities can be doubled, tripled, quadrupled, etc as this salad is a perfect addition to any summer barbeque (if summer ever comes to England this year, which is a whole other story!)
To make enough for two you'll need:
200 g potatoes (Charlotte or other waxy potatoes are the best), sliced
1 can of tuna (in oil or brine), drained
1 pack of green beans
2 large handfuls of spinach
2 heaped teaspoons of green pesto
a few parmesan shavings
salt and pepper
Slice potatoes into half centimetre slices (rough measurement, the key is not to slice them too thinly - you don't want them to fall apart).
Boil potatoes and beans until tender (don't ask how long - I always poke my potatoes and beans with a fork to check if they're ready, but I'd say they take about 10 minutes), drain, place back in the same pot, add pesto, cover the pot with a lid and toss gently until they are covered in the sauce. Set aside.
In a large bowl, assemble spinach and flaked tuna.
Add beans and potatoes with pesto, season with salt, pepper and drizzle with olive oil. Gently mix and serve with shaved parmesan.