Tuna and Green Bean Salad

Ingredients

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.