Tuna and Potato Sehri Salad

Why it works for Sehri

• A complete make-ahead dish that needs no reheating.
• Yoghurt keeps the dressing lighter than mayonnaise.
• The ingredients are easy to portion for one or two people.

Ingredients

• 450 g small potatoeshalved
• 1 x 145 g tinned tuna in spring waterdrained
• 1/2 cucumberdiced
• 3 tbsp plain yoghurt
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 2 tbsp parsley or dillchopped
• 1/2 tsp salt
• 1 pinch black pepper

Method

1. 1Cook the potatoes15 min

   Boil the potatoes in lightly salted water until a knife passes through easily, then drain and cool.

2. 2Mix the dressing4 min

   Stir yoghurt, olive oil, lemon juice, herbs, salt and pepper together.

3. 3Combine4 min

   Fold potatoes, tuna and cucumber through the dressing without breaking the potatoes up too much.

4. 4Chill4 min

   Cover and refrigerate until needed; taste again before serving because cold food can need a little more seasoning.

Storing and reheating

Keeps refrigerated for up to 2 days.

Substitutions

• Use cooked chicken instead of tuna.
• Use chopped celery instead of cucumber for more crunch.

Cooking times assume a standard domestic hob and oven and will vary with your equipment. No nutritional figures are given: calculating them reliably needs the exact brand and weight of every ingredient, and an invented number would be worse than none. If you are managing a health condition, follow your doctor’s dietary advice.