Warm Potato and Tuna Salad with Pesto

 Time to make: 25-30 minutes

 Difficulty: Easy

 Servings: 2-3 portions

This dish takes less than 30 minutes to prepare and has a robust flavor — it is uncomplicated and absolutely delicious. Since the tuna goes very well with potatoes, this is one of those salads that can be either served warm or cold and can serve as a great supper or lunch in summer or winter.


  • 650 grams new potatoes (you should cut these in half or bite-sized if you wish to do so)
  • 175 grams canned tuna
  • 4 quartered tomatoes
  • 4 teaspoons of olive oil
  • 2 teaspoons of low FODMAP pesto.
  • 200 grams of halved green beans
  • A generous quantity of baby spinach leaves. You can tear them into smaller pieces if they are too big or you may get clumps sticking together.


Put the potatoes in a good size pan and submerge them with water on a medium flame. Bring this to a boil and let it simmer until the potatoes are soft and tender. A few minutes before they're done, add the halved green beans to tenderise.

In a small cup, mix the olive oil and the pesto to make a dressing.

Drain the canned tuna and halve the tomatoes.

Put the potatoes and green beans into the pan, then add the spinach leaves as well so they wilt a little and lose their shape. Take out the contents of this pan and put into a serving bowl.

Add to this salt and pepper according to taste. Then tip the tuna and halved tomatoes on top of the potatoes, green beans and the wilted spinach.

On top of this mix, pour the pesto and olive oil dressing and mix it well. The warm potato and tuna salad with pesto is ready! You can either serve this salad as is, or you can also serve it cold.

You can add a handful of pomegranate seeds on top of this salad if you want that extra zing!

Final Thoughts

Try using different sorts of fish like cod, haddock, mackerel or salmon if you prefer. Halloumi also works well as a vegetarian alternative.  This recipe can be quickly personalised according to your tastes - try adding avocado or olives.