Warm Potato and Tuna Salad

Recipe Ingredients

8 oz	227g	240 g small new potatoes
		Scrubbed
3		Spring onions trimmed and
		Finely chopped.
1 tablespoon	15ml	Chopped fresh parsley.
1 teaspoon	5ml	Lemon juice.
2 teaspoons	10ml	Tarragon or cider vinegar.
1 teaspoon	5ml	Olive oil.
2 oz	56g	60 g tuna chunks in brine
		Drained
		Sea salt and black pepper.
		Lemon wedges to garnish.

Recipe 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.

Source:
The Oregonian's "Food Day"

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