New potato, tuna & spinach salad

• small new potatoes↗500g g
• pesto↗2 tbsp tbsp

  sauce

• olive oil↗3 tbsp tbsp
• white wine vinegar↗1 tbsp tbsp
• bag washed-and-ready-to-use young leaf spinachhalf a
• roasted red peppers↗2

  from a jar, drained and cut into strips

• tuna↗2 x 185g cans of cans

  drained and flaked (any kind will do)

Step-by-step instructions

1. 1

   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.

2. 2

   MAKE THE DRESSING: Whisk the pesto with the olive oil and white wine vinegar and season with salt and pepper.

3. 3

   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.