Tuna and Green Bean Salad

It was a beautiful day, capped off with an afternoon kayak on Silver Lake.  We saw great blue herons and osprey; one osprey even swooped down right over us. And, my son learned how to paddle, he did great, even matched his paddling pace to mine!


When you are out in the sun all afternoon, you don’t want a hot dinner, so it was the perfect night for a tuna and green bean salad.


It was bright from the lemon juice, basil and parsley. Bit also hearty, with the potatoes and green beans. We were hungry and this, somewhat to our surprise, really hit the spot.

Tuna and Green Bean Salad

from Giada De Laurentiis

1 1/2 pounds slender green beans, trimmed, halved crosswise (from the garden)

3 teaspoons salt, plus more to taste

2 large red potatoes, diced

1/3 cup freshly squeezed lemon juice

2 garlic cloves, finely chopped

1/3 cup extra-virgin olive oil

1 teaspoon dried oregano (from the garden)

3/4 teaspoon freshly ground black pepper

8 ounces cherry tomatoes, halved

1/2 cup chopped fresh basil leaves (from the garden)

1/4 cup chopped fresh Italian parsley leaves (from the garden)

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. Enjoy!


Serves 4.


One Comment Add yours

  1. chefceaser says:

    Reblogged this on Chef Ceaser.


Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s