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Roast Vegetable and Tuna Warm Potato Salad

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A hearty warm potato salad with roasted vegetables and tuna, tossed in a tangy olive oil, balsamic, caper, and garlic dressing. Perfect served warm or chilled for a satisfying meal.

Ingredients

  • 4 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 heaped tbsp capers, drained and finely chopped
  • 1 garlic clove, crushed
  • salt and freshly ground black pepper
  • 600g/1lb 5oz baby potatoes (cut larger potatoes in half)
  • 2–3 small peppers, cut into large chunks
  • 1 courgette, thinly sliced
  • 200g/7oz cherry tomatoes
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • 2 x 145g tins tuna, drained
  • handful fresh flatleaf parsley, chopped
  • salt

Instructions

  1. To make the dressing, mix 4 tbsp olive oil, balsamic vinegar, capers, and crushed garlic in a small bowl. Season with pepper and a pinch of salt, then set aside.
  2. Place the potatoes in a saucepan of cold salted water. Bring to a boil and cook for 10–12 minutes until just tender, then drain well and transfer to a large bowl.
  3. Toss the warm potatoes with a spoonful of the dressing and cover to keep warm.
  4. Preheat the oven to 240C/220C Fan/Gas 8½. Spread peppers, courgette, and cherry tomatoes on a baking tray in a single layer, drizzle with 1 tbsp olive oil, sprinkle with oregano, and season with salt.
  5. Roast for 15–20 minutes until softened and lightly charred, with tomatoes burst.
  6. Add roasted vegetables to the potatoes, flake in the tuna, pour over remaining dressing, add parsley, and gently mix to combine. Serve warm or chilled.

Notes

  • Best served slightly warm, but also works well chilled for meal prep.
  • You can swap tuna for canned salmon or chickpeas for a variation.
  • If making ahead, add parsley just before serving for freshness.
  • Store in the fridge for up to 2 days in an airtight container.

Nutrition

Find it online: https://yumfamilyrecipes.com/roast-vegetable-and-tuna-warm-potato-salad/