Prep 15 mins
Cook 30 mins
I found this in Looking Good Now! magazine and usually cut the recipe in half with no issues. It's filling, delicious, easy, and healthy! The ingredients for the dressing start with the garlic and end with the olive oil.
- 4 red potatoes, cooked and sliced
- 1 tablespoon green onion, chopped
- 1⁄2 lb fresh green beans, cooked until crisp tender
- 2 (9 ounce) cans tuna in water, well drained
- 1 cucumber, peeled and thinly sliced
- 2 tomatoes, quartered
- 2 eggs, hard-boiled and sliced
- salt and pepper
- 1⁄2 teaspoon garlic, minced
- 1 tablespoon parsley, chopped
- 1⁄4 cup red onion, chopped
- 1⁄3 cup red wine vinegar
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 3 tablespoons olive oil
- For the dressing, combine the garlic, parsley, onion, vinegar, lemon juice, mustard, and olive oil and mix well.
- Combine the potatoes with the chopped green onion, salt, and pepper; set aside.
- Arrange the green beans on a platter.
- Place the tuna over the green beans and sprinkle with salt & pepper.
- Drizzle with 1/4 cup of the dressing.
- Around the edges of the platter, arrange the potato slices, tomato wedges, and egg slices.
- Pour the remaining dressing over all.
- Cover with plastic wrap and refrigerate for at least one hour.
A classic that is sooo satisfying. Sometimes I just crave it. Thank you for sharing a good solid standard wife2abadge.
WOW is that a bold dressing!!! I would recommend using half the amt of onion in the dressing unless you are 100% sure that your onion is mild in flavor. We ate 1.5 hrs ago and both brushed our teeth after eating and are still tasting onion. . .WHEW! I used balsamic in place of the red wine vinegar, added about a tsp of honey, and twirled it all in the blender - would highly recommend doing all of this. I think that oregano, basil or marjoram would be great in place of the parsley. I also had to sub out some zucchini for the cucumber which was a great sub. Oh, and I added some olives and served it atop romaine. Fun way to use some fresh tuna leftover from Ruths Chris last night!
This is a lovely summer salad that is true to the classic & made good use of our garden's bounty & local seafood. Used a 1 lb chunk of fresh tuna from off Hatteras which we quickly seared on all 6 sides & then sliced thickly. Fresh green beans, chives, basil & cherry tomatoes from the garden made up for no cuke (darned pickleworms.) New potatoes were the perfect accompaniment. Thank you for a lovely recipe we will use again & again this summer!