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Tuna & potato salad with feta dressing


  • Cook the potatoes in lightly salted, boiling water until tender, adding the beans for the last minute or so. Drain well.
  • To make the dressing, process the feta with the yoghurt, basil, mint and the juice of 1 lemon until well combined. Set aside.
  • Put the tomatoes, spring onions, tuna, potatoes and beans into a large bowl. Add the juice of 1 lemon, a good slurp of oil and a decent amount of seasoning, and gently toss.
  • Mound the salad in individual bowls (or on plates), spoon a good dollop of the dressing on top and serve with good crusty bread on the side.


  • 10 chats (baby potatoes), scrubbed & halved or quartered
  • sea salt & freshly ground pepper
  • 10 green beans, shredded & halved crossways
  • 200 gm feta, crumbled
  • 1 cup plain yoghurt
  • 2-3 tbsp chopped fresh basil
  • 1-2 tbsp chopped fresh mint
  • 2 lemons
  • 8 cherry tomatoes, quartered
  • 3 spring (green) onions, finely sliced
  • 2 x 180 gm cans tuna in olive oil, drained & flaked
  • olive oil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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