New Potato Tuna Spinach Salad Food
TUNA SPINACH SALAD
Tuna spinach salad with tomatoes and mozzarella is a light, fresh and healthy lunch! Great served as a sandwich or wrap, with crackers for snacking or as a tuna melt!
Categories Seafood
Time 10m
Number Of Ingredients 8
Steps:
- Combine all ingredients in a bowl until well mixed. Season to taste with extra salt and pepper and serve!
Nutrition Facts : Calories 157 calories, Cholesterol 44 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 21 grams protein, SaturatedFat 4 grams saturated fat, Sodium 422 grams sodium, Sugar 3 grams sugar
NEW POTATO, TUNA & SPINACH SALAD
A hearty main meal salad that's easily doubled to feed a crowd
Provided by Good Food team
Categories Lunch, Main course
Time 30m
Number Of Ingredients 7
Steps:
- COOK THE POTATOES: Bring a large pan of salted water to the boil. Tip in the potatoes, bring back to the boil and cook for 15-20 minutes until tender.
- MAKE THE DRESSING: Whisk the pesto with the olive oil and white wine vinegar and season with salt and pepper.
- BRING IT ALL TOGETHER: Drain the potatoes and, while they are still hot, tip them into a large bowl with the spinach, peppers and dressing. Toss everything together so the heat from the potatoes gently wilts the spinach and the dressing coats all the leaves. Now add the tuna and carefully toss again to keep the tuna in fairly large flakes. Pile on to plates and serve immediately.
Nutrition Facts : Calories 448 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 2.23 milligram of sodium
SEARED TUNA SALAD WITH ANCHOVY TOMATO SAUCE
Provided by Molly O'Neill
Categories dinner, lunch, weekday, salads and dressings, main course
Time 25m
Yield Four servings
Number Of Ingredients 10
Steps:
- Place the potatoes in a medium-size saucepan and cover with cold water. Cook over medium heat until tender, about 12 minutes. Drain, let cool and cut into quarters. Set aside.
- Heat a large, heavy-bottomed nonstick skillet over medium heat. Add the olive oil. Add the tuna, sear on all sides, about 3 minutes. Set aside. Toss the potatoes, tomatoes and spinach together.
- Combine the tomato juice, anchovy fillets, roasted garlic, salt and pepper to taste in a blender. Blend until smooth. Divide the salad among 4 plates. Top each with some of the tuna. Drizzle the sauce over all and serve immediately.
Nutrition Facts : @context http, Calories 297, UnsaturatedFat 2 grams, Carbohydrate 35 grams, Fat 3 grams, Fiber 6 grams, Protein 34 grams, SaturatedFat 1 gram, Sodium 275 milligrams, Sugar 4 grams, TransFat 0 grams
MEDITERRANEAN TUNA-SPINACH SALAD
This tuna salad recipe gets an upgrade with olives, feta and a tahini dressing. Served over baby spinach, this is the perfect easy and light lunch or dinner salad.
Provided by Sara Haas, RDN
Categories Quick & Easy Low-Calorie 20-Minute Dinner Recipes
Time 10m
Number Of Ingredients 9
Steps:
- Whisk tahini, lemon juice and water together in a bowl. Add tuna, olives, feta and parsley; stir to combine. Serve the tuna salad over 2 cups spinach, with the orange on the side.
Nutrition Facts : Calories 375.5 calories, Carbohydrate 26.2 g, Cholesterol 46.3 mg, Fat 21 g, Fiber 5.8 g, Protein 25.7 g, SaturatedFat 5.2 g, Sodium 664.8 mg, Sugar 13.9 g
NEW POTATO, TUNA & SPINACH SALAD
A hearty main meal salad that's easily doubled to feed a crowd
Provided by Good Food team
Categories Lunch, Main course
Time 30m
Number Of Ingredients 7
Steps:
- COOK THE POTATOES: Bring a large pan of salted water to the boil. Tip in the potatoes, bring back to the boil and cook for 15-20 minutes until tender.
- MAKE THE DRESSING: Whisk the pesto with the olive oil and white wine vinegar and season with salt and pepper.
- BRING IT ALL TOGETHER: Drain the potatoes and, while they are still hot, tip them into a large bowl with the spinach, peppers and dressing. Toss everything together so the heat from the potatoes gently wilts the spinach and the dressing coats all the leaves. Now add the tuna and carefully toss again to keep the tuna in fairly large flakes. Pile on to plates and serve immediately.
Nutrition Facts : Calories 448 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 2.23 milligram of sodium
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Total Time 30 mins
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- Preheat the oven to 450 degrees . On a rimmed baking sheet, toss the potatoes with 1 tbsp. EVOO; season to taste with salt and pepper. Arrange the potatoes cut side down on the baking sheet and roast, turning halfway through, until tender and golden, 18 to 20 minutes. Let cool.
- Meanwhile, in a small bowl, toss the onion with the vinegar; let stand 10 minutes. Using a slotted spoon, transfer the onion to a large bowl. Add the remaining 3 tbsp. EVOO to the vinegar; whisk and season.
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- 1 Preheat oven to 190ºC. Into an ovenproof dish, place potatoes and add half of the oil and mustard. Cook for 25-30 minutes.
- 2 Meanwhile, in a pan of cold water set over a high heat, place eggs. Make sure the water is 5cm above the eggs and bring to a boil. Turn off heat, cover and let stand for 2 minutes. Remove from pot and set aside to cool. In the same pot over a high heat, bring fresh water to a boil. Cook beans in water for 5 minutes. Drain.
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From themediterraneandish.com
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- Place fingerling potatoes in a large pot and cover well with water. Boil for 10 minutes or until you are able to stick a fork through potatoes. Using a slotted spoon, remove potatoes from boiling water and transfer to a plate for now. Do not discard water.
- In the same cooking pot, with the water boiling, add green beans. Cook 4 minutes or so. Drain, and immediately place the green beans in the bowl with the iced water (ice bath) to stop cooking (this helps them keep their vivid green color too.) When cooled enough, remove green beans from ice bath and pat dry.
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- Fill a pot with water, add a pinch of salt, add the potatoes, bring to a boil and cook the potatoes until tender but not mushy, drain well and set aside.
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