Olive, Potato, and Tuna Salad
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 15 min.
Ready in
Ingredients
for
4
- Ingredients
- 8 cups waxy potatoes
- 0.333 cup pitted green olives
- 0.333 cup pitted green olives
- 1 onion
- 1 red pepper
- ⅔ cup vegetable stock (from a jar)
- 2 tsps Mustard
- 2 Tbsps balsamic vinegar
- 4 Tbsps olive oil
- 2 cloves garlic cloves
- 1 Tbsp Caper
- 1 tin Tuna (in its own juice)
- salt
- peppers
- Flatbread (to serve)
Preparation steps
1.
Wash the potatoes and cook in salted water for 25-30 minutes. Drain and leave to steam dry. Halve the olives. Peel, halve and slice the onions. Halve, core and wash the red pepper and cut into bite-sized pieces. Peel and slice the potatoes and mix with the vegetables. Heat the vegetable stock and pour over the mixed vegetables.
2.
For the dressing, mix the mustard, vinegar and oil. Peel the garlic and press into the dressing. Chop the capers and add to the dressing. Season with salt and pepper. Pour the dressing over the salad, mix carefully and leave to stand for 30 minutes. Drain the tuna, flake with a fork and mix into the salad. Serve with flatbread and garnish with olive sprigs if you wish.
