Sunday, July 12, 2009

Tuna and Green Bean Salad


1 can french cut green beans, drained

3 tsp salt, plus more to taste

4-6 red potatoes, diced

1/3 C freshly squeezed lemon juice

2 garlic cloves, finely chopped

1/3 C extra-virgin olive oil

1 tsp dried oregano

3/4 tsp pepper

8 oz cherry tomatoes, halved

1/2 C chopped fresh basil leaves

1/4 C chopped fresh parsley leaves

2 cans tuna packed in olive oil, drained

Drain the green beans and pat dry with a towel. Add 2 tsp salt to boiling water and add the potatoes. Cook until they are just tender but still hold their shape, about 8 to 10 minutes. Transfer the potatoes to 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 tsp salt and 3/4 tsp 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.

No comments:

Post a Comment