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.