TUNA AND POTATO SALAD

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Tuna and Potato Salad image

The Frugal Gourmet Cooks with Wine - Jeff Smith. Copyright 1986 He says... "This kind of salad is common in Italian communities such as those in San Francisco or New York. It is very delightful and can be used as a first course, a side dish, a vegetable dish or a main course in the summertime. Now this is Frugal versatility!"

Provided by dicentra

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 (10 ounce) package frozen green beans, defrosted
6 small new potatoes, cooked and diced
1 (6 ounce) can tuna in water, drained
3 flat anchovies, mashed
2 tablespoons pesto sauce
1 cup mayonnaise
salt and pepper
3 tablespoons chopped parsley

Steps:

  • Blanche the green beans for 2 minutes in boiling water. Drain and plunge into cold water. Drain again.
  • Place the cooked potatoes, beans and tuna in a salad bowl.
  • Mix the anchovies and pesto with the mayonnaise and pour onto the salad.
  • Add salt and pepper to toss. Garnish with the parsley.

Nutrition Facts : Calories 509.8, Fat 21.6, SaturatedFat 3.4, Cholesterol 36.6, Sodium 713.6, Carbohydrate 63.3, Fiber 7.8, Sugar 6.7, Protein 18.2

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