Tuna & Edamame Salad – a delicious recipe with potatoes, green beans, beans, tuna, handful rocket, DRESSING. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
1. Put the potatoes in a pan of boiling water, then boil for 6-8 mins until almost tender. Add both types of beans, then cook for a further 5 mins until everything is cooked. Meanwhile, make the dressing. Whisk together the harissa and vinegar in a small bowl with a little seasoning. Whisk in the oil until the dressing is thickened. Drain potatoes well, toss with half of the dressing, then leave to cool.
2
2. Flake the tuna, then fold into the potatoes. Add the remaining dressing. then gently toss. Divide between 4 bowls and serve each portion with a handful of rocket or watercress on top. Serve warm or cold.
3
211 kcalories, protein 15g, carbohydrate 19g, fat 9 g, saturated fat 1g, fibre 4g, sugar 2g, salt 0.14g
101
kcal
Calories
2
g
Fat
13
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 150g new potatoes, 85g green beans (trimmed and halved), 85g frozen edamame (soya) beans, 80g can tuna in water (drained well), and more.
Yes, Tuna & Edamame Salad falls under the Seafood category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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