Roast vegetable and tuna warm potato salad
, Serves 3–4
Warm boiled potatoes and oven-roasted vegetables tossed with flaked tuna in a caper and balsamic dressing.
| prepPreheat oven to 240°C / 465°F (220°C fan / Gas 8½) | ||||
| 4 tbsp extra virgin olive oil | Mix dressing, set aside | Toss warm potatoes with spoonful of dressing | Combine veg with potatoes | Flake in tuna, add rest of dressing & parsley |
| 2 tbsp balsamic vinegar | ||||
| 1 heaped tbsp capers, drained and finely chopped | ||||
| 1 garlic clove, crushed | ||||
| salt and freshly ground black pepper | ||||
| 600 g baby potatoes (halve larger ones) | Boil potatoes 10–12 min, drain | |||
| 2–3 small peppers, cut into large chunks | Season veg with oil, oregano, salt | Roast 240°C / 465°F, 15–20 min | ||
| 1 courgette, thinly sliced | ||||
| 200 g cherry tomatoes | ||||
| 1 tbsp olive oil | ||||
| 1 tsp dried oregano | ||||
| salt | ||||
| 2 x 145 g tins tuna, drained | ||||
| handful fresh flatleaf parsley, chopped | ||||
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