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Ingredients
500 g new potatoes
2 tbsp pesto sauce
3 tbsp olive oil
1 tbsp citrus champagne vinegar
225 g half a bag washed-and-ready-to-use young leaf spinach
2 roasted peppers from a jar red drained cut into strips
370 g tuna flaked drained canned (any kind will do)
Equipment
bowl
frying pan
whisk
Directions
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.
Whisk the pesto with the olive oil and white wine vinegar and season with salt and pepper.
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.
