I love salads like this. First, it combines cooked and raw ingredients, second, it’s fast and easy to prepare and finally, the burst of fresh green color is amazing.
You can use any canned tuna for this salad, but I think that chili tuna in olive oil works the best. Try finding it, and if you don’t add some chili flakes into the dressing. The spiciness works perfectly with the refreshing greek yogurt and lemon dressing.
Warm potato, peas and chili tuna salad
(for 2 people)
2 boiled potatoes
180g/5.6oz canned tuna fish in olive oil with chili
100g/3.5oz cooked peas
a handful or two fresh baby spinach
2 boiled eggs
100g/3.5oz greek yogurt
juice of half a lemon
1 tablespoon olive oil mayonnaise
1 spring onion
salt and pepper
Prepare all the ingredients first. Cook the potatoes, peas and eggs. Drain tuna of the excess oil.
Prepare the dressing by combining greek yogurt, mayo and lemon juice. I suggest making homemade olive oil mayo yourself.
Cut potatoes into pieces and mix with peas and 2/3 of the dressing. Taste and season with salt and pepper to taste. Divide into two bowls, add half of tuna amount into each, eggs also and spinach to taste. Stir gently.
Serve with the remaining dressing, add more salt and pepper if needed and sprinkle with chopped spring onions.
Eat cold or warm, I prefer it warm.