Tuna & Potato Salad
A fresh tuna and potato salad is the perfect embodiment of spring - whether it's a beloved dish within the family or a delightful choice to dazzle any guests you have!
Recipe developed by Ros Vodusek & Mel, Thrive Wholesome Nutrition.
Ingredients
- 750g Fresh potatoes - we love 'Harris' potatoes, available in our Provedore
- 3/4 cup Rich Glen Yarrawonga Splash
- 1 tsp horseradish
- 200g baby rocket leaves
- 1/4 cup 'Gippsland Jersey' sour cream - available in our Provedore
- Finely grated zest of 1 lemon & juice of 1/2
- 200g sugar-snap peas, trimmed
- 3 eggs
- 300g Tuna
- Rich Glen River Salt
- 1 tbls Rich Glen Bush Tucker Dukkah
- Rich Glen Signature extra virgin olive & dill, to serve
Directions
- Cook potatoes in cold, salted water, bring to a boil, and cook for 20 minutes or until tender. Drain, set aside to cool. Then thickly slice.
- To make green horseradish cream, blitz sour cream, horseradish, half the rocket, Yarrawonga Splash, lemon zest, and juice in a blender until smooth. Add a sprinkle of Rich Glen River Salt and place in a bowl, cover, and refrigerate until needed.
- Top and tail sugar snap peas and blanch for 20 seconds in a saucepan of boiling salted water, drain and drizzle with a little Rich Glen Signature extra virgin olive and set aside to cool.
- Boil eggs for 10 minutes, then drain and plunge into iced water to chill. Peel and finely chop.
- Slice the potato and add half the green dressing in a bowl, toss and coat the potatoes. spoon potatoes onto serving platter, top with sugar snaps, egg, tuna, and remaining rocket. Drizzle with Rich Glen Signature extra virgin olive and scatter with fresh dill and a sprinkle of Rich Glen Bush Tucker Dukkah . Serve with remaining green dressing
