Tuna, Cucumber and Potato Salad



Tuna, Cucumber and Potato Salad

Course Main Course, Starter
Servings 4


  • 500 g pack baby potatoes scrubbed and cut into even sized pieces
  • Salt
  • 1/2 cucumber cut in half lengthways, seeds removed and thickly sliced
  • 4-6 large radishesthinly sliced
  • 100 g Pack Castle MacLellan Light Tuna Pate
  • 2-3 tablespoons mayonnaise
  • Few sprigs of dill for garnish


  1. Cook the potatoes in boiling, lightly salted water for about 8-10 minutes or until firm but tender. Drain and rinse in cold water, then drain well once more.
  2. In a serving bowl mix together the cooled potatoes, sliced cucumber and radishes.
  3. Blend together the Light Tuna Pate in a small bowl with sufficient mayonnaise to give a thick coating consistency.
  4. Pour the dressing over the salad and toss lightly together. Before serving sprinkle with a few feathery sprigs of dill.

Recipe Notes

Tip: Add some sliced spring onion, if liked.


Posted on

20th May 2020

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