Green Bean and Tuna Salad Recipe
Difficulty: Easy | Servings: 6
Per Serving Nutrition Facts: 321 calories, 15g total fat, 2g saturated fat, 8mg cholesterol, 1217mg sodium, 31g carbohydrates, 6g dietary fiber, 17g protein, 7g sugar
Total Time: 27 minutes | Preparation Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
- 1 1/2 pounds tender green beans, ends removed, cut in half lengthwise
- 3 teaspoons salt, adjustable to preference
- 2 large red potatoes, cut into cubes
- 1/3 cup freshly squeezed lemon juice
- 2 garlic cloves, minced finely
- 1/3 cup premium extra-virgin olive oil
- 1 teaspoon dried oregano
- 3/4 teaspoon freshly ground black pepper
- 8 ounces canned tuna in oil, drained
- 8 ounces cherry tomatoes, halved
- 1/2 cup fresh basil, chopped
- 1/4 cup fresh Italian flat-leaf parsley, chopped
Instructions
- Bring a large pot of water to a boil and cook the green beans until crisp-tender, stirring occasionally, about 4 minutes. Transfer them to a bowl of ice water to cool completely, then drain and pat dry with a towel.
- Add 2 teaspoons of salt to the same pot of water and bring to a gentle simmer. Add the diced potatoes and cook until tender but still firm, 8 to 10 minutes. Transfer the potatoes to the ice water bath to chill, then drain and pat dry.
- In a small bowl, whisk together the lemon juice, minced garlic, olive oil, oregano, remaining 1 teaspoon salt, and black pepper. In a large serving bowl, combine the cherry tomatoes, basil, and parsley. Gently fold in the tuna, followed by the cooked green beans and potatoes. Pour the vinaigrette over the salad and toss gently until everything is evenly coated.
