Layered tuna and potato salad

Perfect as a side dish or on its own as a meal. Keep cans of tuna and corn in the pantry so this quick and easy salad can be made any time.

Cooking directions

• Place sliced potatoes in a saucepan and cover with cold water.
• Bring to the boil and simmer for 5 to 6 minutes until tender. Drain and put aside.
• Place lettuce in the base of a large serving dish.
• Top with grated carrot.
• Mix tuna, corn, spring onion and mayonnaise together and place on top.
• Finally, top with warm potatoes.
• Sprinkle chopped chives over salad.

Try:

• Using shredded cabbage instead of lettuce.
• Using any combination of your favourite salad ingredients such as chopped red pepper, sliced cucumber or sliced mushroom.

Thanks to vegetables.co.nz for this recipe.

Ingredients

500 grams potatoes, scrubbed and sliced into thick slices

1/2 lettuce, shredded

400 grams carrots , grated

2 small cans tuna in springwater (185g cans), drained

1 can whole kernel corn (330g can), drained

1/4 cup low-fat mayonnaise

2 spring onions, chopped (optional)

1 bunch chives, chopped (optional)