Tuna and green bean salad
Vicky
ingredients
- 1 1/2 pounds slender green beans, trimmed, halved crosswise
- 3 teasp salt, plus more to taste
- 2 large red potatoes, diced
- 1/3 cup freshly squeezed lemon juice
- 2 garlic cloves, finely chopped
- 1/3 cup extra-virgin olive oil
- 1 teasp dried oregano
- 3/4 teasp freshly ground black pepper
- 8 ounces cherry tomatoes, halved
- 1/2 cup chopped fresh basil leaves
- 1/4 cup chopped fresh Italian parsley leaves
- 9 ounces canned tuna packed in oil, drained
directions
- 1
Cook the green beans in a large pot of boiling water until crisp-tender, stirring occasionally, about 4 minutes.
- 2
Using a mesh strainer, transfer the green beans to a large bowl of ice water to cool completely.
- 3
Drain the green beans and pat dry with a towel.
- 4
Add 2 teaspoons of salt to the same cooking liquid and bring the liquid to a simmer.
- 5
Add the potatoes to the simmering liquid and cook until they are just tender but still hold their shape, about 8 to 10 minutes.
- 6
Transfer the potatoes to the ice water to cool completely.
- 7
Drain the potatoes and pat dry with a towel.
- 8
In a small bowl, whisk the lemon juice, garlic, oil, oregano, 1 teaspoon salt and 3/4 teaspoon pepper. Place the tomatoes, basil and parsley in a large serving bowl.
- 9
Add the tuna and toss gently to combine.
- 10
Add the green beans and potatoes and gently combine.
- 11
Pour the dressing over the salad and toss to coat.
Source: Vicky
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