Warm Potato and Tuna Salad
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|800 g||Baby potatoes|
|2 cups||Whole kernel sweetcorn|
|425 g||Tuna in spring water|
|¼ cup||Fresh parsley|
|2 to taste||Lemons|
|3 tbsp||Extra virgin olive oil|
|1 to taste||Salt & freshly ground pepper|
- Cook potatoes in boiling, salted water for 10 minutes or until tender.
- Drain well and when potatoes are cool enough to handle, cut into quarters.
- Cook corn in boiling, salted water for 2 to 3 minutes until tender, then drain well and place in a large salad bowl along with the potatoes, tuna, celery and parsley.
- Add lemon juice to taste and olive oil, then season with salt and pepper. Toss well and serve salad warm.