Potato, tuna and sweet corn salad
Keep cans of tuna in the pantry, then this quick and easy recipe can be made at any time.
500g boiling or new potatoes, washed and sliced
½ iceberg lettuce, sliced
400g carrots, grated
2 x 185g cans tuna in spring water, drained
1 cup sweet corn kernels sliced from the cob
¼ cup mayonnaise
chopped chives, for garnish
Place potato slices in a saucepan and cover with cold water.
Bring to the boil, reduce heat and simmer for 5-6 minutes until tender. Drain.
Place lettuce on a large serving dish and top with carrot.
Mix tuna, sweet corn and mayonnaise together and place on top.
Top with the warm potato slices and serve garnished with chopped chives.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||1.0g|