RCI-VG.002.0195.001
Tuna and Potato Salad
Contributed by Lr at [http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group]
Prep20 min
Cook0 min
Total20 min
Servings4
Difficultyintermediate
Ingredients
- frozen green beans -- defrosted10 ounces
- 6 small
- tuna in water -- drained (6 Oz)1 can
- flat anchovies -- *optional*3 unit
- 2 tablespoons
- 1 cup
- salt and pepper -- freshly ground1 unit
- 3 tablespoons
Method
1
Place small unpeeled new potatoes in a pot of cold salted water and bring to a boil. Cook for 12-15 minutes until fork-tender, then drain and cool slightly.
15 minutes
2
Once cooled enough to handle, cut the cooked potatoes into bite-sized chunks, leaving the skin on.
3
In a large bowl, combine the mayonnaise and pesto sauce, stirring until well blended.
4
Add the drained tuna to the mayo-pesto mixture and gently fold together, breaking up any large chunks of tuna.
5
Stir in the cooled potato chunks and defrosted green beans, tossing gently to coat everything with the dressing.
6
If using anchovies, mince them finely and fold into the salad to distribute evenly.
7
Season the salad with freshly ground salt and pepper to taste, then fold in the chopped parsley.
8
Serve immediately at room temperature or chill for up to 2 hours before serving.