Fresh Tuna and Red Potato Salad

Cuisine: American

Category: fish

Servings: 6


3 cups 1/2-inch cubes cooked red
potatoes (about
1 pound)
3 cups 1-inch pieces grilled
yellowfin tuna or other lean fish
fillets (about
1 pound)
2 cups chopped celery (about
4 medium stalks)
1 cup plain nonfat yogurt
1/4 cup chopped fresh parsley
2 tablespoons red wine vinegar or
cider vinegar
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper


Mix the ingredients while the potatoes are still hot--their warmth releases the flavors of the dressing, allowing the potatoes to absorb more flavor. In fact, if the potatoes and tuna are both hot, you can eat this immediately as a warm salad. Mix all ingredients in glass or plastic bowl. Cover and refrigerate about 2 hours or until chilled. 6 servings

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