Prep 20 mins
Cook 0 mins
This salad can be made as a side dish or as a lunch salad. It is so tasty and nutritious.
Make and share this Tuna and Green Bean Salad recipe from Food.com.
- 1 1⁄2 lbs slender green beans, trimmed, halved crosswise
- 3 teaspoons salt, plus more to taste
- 2 large red potatoes, diced
- 1⁄3 cup fresh lemon juice
- 2 garlic cloves, finely chopped
- 1⁄3 cup extra virgin olive oil
- 1 teaspoon dried oregano
- 3⁄4 teaspoon fresh ground black pepper
- 8 ounces cherry tomatoes, halved
- 1⁄2 cup chopped fresh basil leaf
- 1⁄4 cup chopped fresh Italian parsley
- 9 ounces canned tuna packed in oil, drained
- Cook 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.
- Add 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.
- 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. 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.
I'm not sure if I should add stars since I essentially took the recipe and ran with it, but I'm so excited over the combination of ingredients I can't help myself!! I made 1/2 recipe: had a cooked red poato and 200 g of frozen green beans, so I didn't follow the instructions of Step 1. Also, I didn't have fresh parsley so I used 1 ts of dried and mixed it into the dressing. It was ... just... fabulous!! This will definitely get made again and again, with a little less green beans and lemon juice than called for. Thank you VERY much for posting!
This was the perfect thing for a summer dinner when the temp was 93 F.! I didn't have fresh beans so I used canned and tiny Yukon Golds instead of red spuds. I used water packed tuna (the only kind I buy) and skipped the olive oil altogether and added the herbs and lemon juice to the salad without it. It's a very tasty and healthy meal server with whole grain crackers. The very best part is that the gents decided to pass on the salad and make Kraft Dinner and wieners for themselves so I have the wonderful leftovers for tomorrow (YAY). Thank you V for a most excellent selection.