Tuna and Green Bean Salad

4.8(105)

by Giada De Laurentiis·published 2015-08-04

Open original recipe

AmericanSide Dish

Servings

6 servings

Total time

—

Calories / serving

321 kcal

Ingredients (12)

serves

1 1/2 pounds slender green beans, trimmed, halved crosswise
3 teaspoons salt, plus more to tastesalt
2 large red potatoes, dicedpotato
1/3 cup freshly squeezed lemon juice
2 garlic cloves, finely choppedgarlic
1/3 cup extra-virgin olive oilolive-oil
1 teaspoon dried oreganooregano
3/4 teaspoon freshly ground black pepperpepper
8 ounces cherry tomatoes, halvedcherry-tomato
1/2 cup chopped fresh basil leavesbasil
1/4 cup chopped fresh Italian parsley leavesparsley
9 ounces canned tuna packed in oil, drainedoil

Instructions (3 steps)

01Cook the green beans in a large pot of boiling water until crisp-tender, stirring occasionally, about 4 minutes. Using a mesh strainer, transfer the green beans to a large bowl of ice water to cool completely. Drain the green beans and pat dry with a towel.
02Add 2 teaspoons of salt to the same cooking liquid and bring the liquid to a simmer. Add the potatoes to the simmering liquid and cook until they are just tender but still hold their shape, about 8 to 10 minutes. Transfer the potatoes to the ice water to cool completely. Drain the potatoes and pat dry with a towel.

03In 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. Add the tuna and toss gently to combine. Add the green beans and potatoes and gently combine. Pour the dressing over the salad and toss to coat.

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Not rich — missing servings, total time, or calories.