Tuna and Green Bean Salad (Giada De Laurentiis) |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 6 |
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Ingredients:
1 1/2 pounds slender green beans, trimmed, halved crosswise |
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 |
3/4 teaspoon freshly ground black pepper |
8 ounces cherry tomatoes, halved |
1/2 cup chopped fresh basil leaves |
1/4 cup chopped fresh italian parsley leaves |
9 ounces canned tuna packed in oil, drained |
Directions:
1. 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.
2. 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.
3. 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.
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