Gravox Recipe

Warm Tuna, Lemon Pepper & Roasted Potato Salad

Preparation Time:
10 minutes 
Cooking Time:
40 minutes 
Total Time:
50 minutes 


  • 1 165g Gravox Lemon Pepper Finishing Sauce
  • 1 tin tuna in olive oil, drained, flaked into chunks
  • 600g small chat potatoes, halved
  • 2 red capsicums, seeded, cut into 2cm wide strips
  • 1 tablespoon olive oil
  • 100g baby rocket leaves
  • Zest of 1 lemon, cut into thin strips


Step 1
Preheat oven to 200°C (conventional). Line a large baking tray with non stick baking paper. Place potatoes on prepared tray, drizzle with oil. Roast for 20 minutes. Add capsicum to tray, roast for a further 20 minutes or until potatoes are golden and capsicum is tender.

Step 2
Heat Gravox Lemon Pepper Finishing Sauce according to packet instructions. Place roasted vegetables, tuna, sauce, rocket and half the zest in a large bowl. Gently toss to combine. Serve immediately garnished with remaining zest

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