Hearty Warm Tuna, Potato & Beetroot Salad
Root vegetables bring an earthy goodness to the healthy tuna.
Beetroot has a distinctive texture and flavour all of its own, which also happens to team up a treat with our tender tuna chunks in this robust little dish. Best served nice and warm, this is a simple but unusual combination of root vegetables, potatoes, chives and fish that makes for a refreshingly chunky warm tuna salad with lots of body and plenty of taste. Something to get your fork into! Ideal as a light but filling snack, or a flavour rich first course in small portions.
To prepare our Tuna Salad Recipe cook the new potatoes in boiling water for 12 to 15 minutes or until tender, drain and cut in half.
Whisk together the sunflower oil, mustard and vinegar and stir into the potatoes.
Mix the beetroot, chives and John West Tuna together and toss into the warm potatoes, adding a little of the reserved oil from the tuna if you want some extra richness.
Serve straight away.
- 1 can John West Tuna Chunks In Sunflower Oil, lightly drained (keep the oil reserved)
- 250g new potatoes
- 1 tbs sunflower oil
- 1 tbs French mustard
- 1 tbs white wine vinegar
- 4 pickled beetroot, quartered
- 1 bunch chives, chopped
- Salt and pepper