Hot tuna, Greek feta & potato salad

It only takes 20 minutes to put on the table, but this Greek-inspired potato salad will take your tastebuds on a journey to sun-lit coasts and azure waters.

Ingreadient

• 350g Essential Potatoes, cut into 2cm chunks
• 1 Essential Red Onion, thinly sliced
• 1 Essential Green Pepper, deseeded and thinly sliced
• ½ tsp dried oregano
• 200g can Essential Tuna Chunks In Sunflower Oil
• 2 tsp lemon juice
• 3 Essential Tomatoes, chopped into chunky pieces
• 50g Essential Pitted Black Olives, roughly chopped
• 100g Essential Greek Feta, crumbled
• ¼ x 28g pack coriander, roughly chopped

Step by step

1. Cook the potatoes in boiling water for 10 minutes, or until tender. Preheat the grill to high. Scatter the onion and green pepper into a shallow roasting tin, sprinkle with the oregano and grill for 5 minutes
2. Drain the can of tuna, reserving the oil. Roughly flake the fish. Stir the lemon juice and plenty of black pepper into the oil to make a dressing. Add the tuna, tomatoes and olives to the roasting tin. Place the feta on top and grill for a further 5 minutes, or until the feta starts to colour.
3. Drain the potatoes and divide between 2 serving plates, or a single platter. Stir the coriander into the hot salad and spoon on top. Drizzle with the olive oil dressing to serve.