| Level: | Easy |
| Total: | 27 min |
| Prep: | 15 min |
| Cook: | 12 min |
| Yield: | 6 servings |
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
Instructions
- 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.
Nutrition Facts
| Calories | 321 calorie |
| Total Fat | 15 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 8 milligrams |
| Sodium | 1217 milligrams |
| Carbohydrates | 31 grams |
| Dietary Fiber | 6 grams |
| Protein | 17 grams |
| Sugar | 7 grams |
Reviews
5***** wonderful!!!!!!!!!
A summertime favorite!
loved it! I added feta cheese and scallions. steamed my green beans and potatoes together.
Made this for the first time today for my lunch. This will definitely be one of my go to summer lunches. I like using my fresh basil I have Growing in my garden.
Love this salad have been making it for years since I saw this episode. Great to take to the beach in individual containers.
I haven’t eaten canned tuna since I was young. I developed an aversion to it over the years. I have been trying eat healthier and wanted to ease into tuna again. This recipe was wonderful! All of the flavors combined gave the dish a refreshing and vibrant taste.
This recipe is delicious. I made it exactly as presented. I think it is a perfect summer recipe when you can get fresh green beans and tomatoes. One thing to watch out for is the doneness of the green beans. The first time I made it, 4 minutes worked perfectly because the green beans were so fresh. Later, when the green beans are at the end of the season, they took longer to cook. Thanks Giada!
Made this for the first time, and it is absolutely delicious : I didn’t have red potatoes, white ones worked just fine, and i used 1 lemon. Thanks, Giada!
This salad is delicious! I followed the recipe to the letter. It’s light and fresh, perfect for a hot summer day.
A great salad for a hot day. The only thing I changed was to add 1 1/2 cups of already cooked rotini. I added zest from the lemon as well. I prepared the rest of the recipe exactly as listed. This was very light, refreshing, and satisfying. I LOVED the dressing with the vegetables and tuna.