Tuna and Warm Potato Salad


Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr

Appears in

The French Kitchen: A Cookbook

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

This is a fabulous salad for winter or summer, full of different textures and rich flavours. Excellent as a main course – try serving it in a large dish in the centre of the table, with plenty of crusty bread.


  • 500 g small new potatoes
  • olive oil for coating
  • 250 g cherry tomatoes
  • 200 g fine green beans, topped and tailed
  • 200 g tuna in olive oil, drained
  • 4 anchovies, cut lengthways into thin strips (see note)
  • 1 large bunch of basil


    Gently cook the potatoes in their skins in a pan of simmering water for 20 minutes.

    Heat the oven to 200°C/gas 6. Lightly brush a baking tray with olive oil. Toss the cherry tomatoes in the oil to coat them and roast in the hot oven for 10 minutes.

    Put the dressing ingredients, except the oil, into ajar with a tight-fitting lid and shake until well blended. Then add the olive oil and shake vigorously again.

    Drain the potatoes, cut them in half and place in a salad bowl. Pour the dressing over and toss to coat the warm potatoes.

    Plunge the green beans into boiling water and cook for 2 minutes. Drain well and add, warm, to the potatoes. Flake and add the tuna along with the anchovy strips and the tomatoes straight from the oven, and gently mix. Tear up the basil, scatter it over the salad and serve at once.