Tuna and potato salad

  • Serves: 4
  • Preparation time: 15 mins
  • Cooking time: 20 mins

Dairy Free Gluten Free Vegan Vegetarian

Better Health – Recipes – Healthier Families – NHS (www.nhs.uk)


    • 800g new potatoes, scrubbed
    • 2 tablespoons lemon juice
    • 1 garlic clove, crushed
    • 2 tablespoons chopped fresh parsley
    • 1 small red onion, chopped
    • 200g canned tuna in springwater, drained
    • 2 handfuls cherry tomatoes, halved
    • quarter of a cucumber, chopped
    • 1 pinch ground black pepper
    • basil leaves to garnish (optional)

Per serving:

  • 841kJ / 199kcal
  • 13.5g protein
  • 31.7g carbohydrate, of which 5g sugars
  • 1g fat, of which 0.2g saturates
  • 4.8g fibre
  • 0.3g salt


Step 1

Cook the potatoes in gently boiling water for 20 minutes, until tender.

step 2

Meanwhile, in a salad bowl, mix together the lemon juice, garlic and parsley. Add the red onion and set aside.

step 3

Drain the cooked potatoes and add them to the salad bowl while they are hot. They will absorb the flavour of the dressing as they cool down.

step 4

When the potatoes are cool, add the tuna, tomatoes and cucumber. Stir everything together gently and season with black pepper. Serve immediately, or cover and chill to serve later.


For a vegetarian version, replace the tuna with 100g reduced-fat feta cheese, cut into chunks.

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