New potatoes taste so good with tuna in a lemon juice, garlic and parsley dressing, served just warm to bring out their best.

Serves:

4

Preparation time:

15 minutes

Cooking time:

20 minutes

Approximate cost for recipe:

£4.84

Approximate cost per serving:

£1.21

• 1kg small new potatoes, scrubbed
• 1 small garlic clove, crushed
• 1 tablespoon chopped fresh parsley
• Finely grated rind and juice of 1 lemon
• 2 tablespoons olive oil
• 2 x 210g cans tuna fish in water, drained
• 1 bunch spring onions, trimmed and finely chopped
• ¼ cucumber, finely chopped
• 2 tomatoes, chopped

1. Cook the potatoes in boiling water until tender, about 15-20 minutes.
2. Meanwhile, mix together the garlic, parsley, lemon rind, lemon juice and olive oil to make the dressing.
3. Drain the potatoes well, then put them into a salad bowl. Pour over the dressing and stir it through, so that the flavours are absorbed by the potatoes as they cool down.
4. Flake the tuna fish into chunks and add to the potatoes with the spring onions, cucumber and tomatoes. Toss together gently, then serve at once.

Tip 1: Enjoy this as a main course salad, or serve it with a selection of other salad dishes.

Tip 2: Use a 416g can of red or pink salmon instead of tuna. Drain off the liquid and remove the skin, though eat the edible bones as they are a good source of calcium.