1/2 Photos of Tuna and Green Bean Salad
Vseward (Chef~V)'s Note:
This salad can be made as a side dish or as a lunch salad. It is so tasty and nutritious.
My Private Note
Units: US | Metric
- 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
- 1Cook the green beans in a large pot of boiling water until crisp-tender, stirring occasionally, about 4 minutes.
- 2Using 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.
- 3Add 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.
- 4In 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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Nutritional Facts for Tuna and Green Bean Salad
Serving Size: 1 (264 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 246.5
- Calories from Fat 107
- Total Fat 11.9 g
- Saturated Fat 1.8 g
- Cholesterol 5.7 mg
- Sodium 998.7 mg
- Total Carbohydrate 23.4 g
- Dietary Fiber 5.1 g
- Sugars 3.1 g
- Protein 13.0 g