This is a great super healthy main course salad. It is tasty, filling and the longest part is cooking the potatoes!  I like to add 2 cans of tuna as I just love it but the recipe only calls for 1.

Serves 4

500g new potatoes halved or baby salad potatoes 

2 tbsp pesto

4 tbsp olive oil 

250g cherry tomatoes 

175g can of tuna

200g green beans halved 

2 handfuls of baby spinach leaves 

2 boiled eggs

  1. Place the potatoes in a pan of boiling water. Return to the boil then simmer for 8-10 mins until tender.   Add the halved beans to the potatoes for the final 3 mins of cooking time.
  2. Bring a separate small pan of water to the boil.  Reduce to a simmer and add the eggs for 6-8 mins depending how hard or soft you like your eggs.
  3. Meanwhile, mix the pesto and olive oil to make the dressing. Drain and flake the tuna.
  4. Drain the eggs. Drain the potatoes and beans and tip into a large salad bowl.  Stir in the spinach so it may wilt a little from the heat.
  5. Add the tomatoes and flaked tuna. Peel and slice the eggs.
  6. Drizzle the pesto dressing over the salad and gently toss together. Place the sliced eggs decoratively around the edges.