Tuna and Warm Potato Salad

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr

Appears in
The French Kitchen: A Cookbook

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


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