| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish, Salads | 1 | Servings | |
INGREDIENTS
| 8 | oz | 240 g small new potatoes |
| Scrubbed | ||
| 3 | Spring onions trimmed and | |
| Finely chopped. | ||
| 1 | T | Chopped fresh parsley. |
| 1 | t | Lemon juice. |
| 2 | t | Tarragon or cider vinegar. |
| 1 | t | Olive oil. |
| 2 | oz | 60 g tuna chunks in brine |
| Drained | ||
| Sea salt and black pepper. | ||
| Lemon wedges to garnish. |
INSTRUCTIONS
Cook the potatoes in lightly salted water for about 15 minutes or until tender. While the potatoes are cooking mix together the spring onions, most of the parsley, the lemon juice vinegar and olive oil. Drain the potatoes and place in a serving bowl. Add the dressing and toss well. Gently mix in the tuna, being careful to avoid breaking it up too much. Season with sea salt and ground black pepper and sprinkle with the remaining parsley. Garnish with lemon wedges and serve whilst warm. Preparation 10 minutes Cooking 15 minutes. Serves 1: 275 calories. Selections 2 bread 1 fat 1 protein vegetable From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 85
Calories From Fat: 16
Total Fat: 2g
Cholesterol: 0mg
Sodium: 713.4mg
Potassium: 750.7mg
Carbohydrates: 12.9g
Fiber: 9g
Sugar: 1.9g
Protein: 9.4g