| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Salads, Fish |
1 |
Servings |
INGREDIENTS
| 8 |
oz |
240 g small new potatoes |
|
|
Scrubbed |
| 3 |
|
Spring onions trimmed and |
|
|
Finely chopped. |
| 1 |
tb |
Chopped fresh parsley. |
| 1 |
ts |
Lemon juice. |
| 2 |
ts |
Tarragon or cider vinegar. |
| 1 |
ts |
Olive oil. |
| 2 |
oz |
60 g tuna chunks in brine |
|
|
Drained |
|
|
Sea salt and black pepper. |
|
|
Lemon wedges to garnish. |
INSTRUCTIONS
1. Cook the potatoes in lightly salted water for about 15 minutes or until
tender.
2. 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.
3. 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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