The green bean salad with tuna and cherry tomatoes is a light, very nutritious one-dish meal that smells of summer, where the crunchiness of the green beans meets the sweetness of cherry tomatoes and the savory flavor of tuna. It’s ideal for a picnic outdoors, a quick dinner or a tasty lunch at the office. It can also be served as a side dish alongside meat or fish. This salad works all year round, but if you make it in spring, autumn or winter you can serve it warm: instead of cooling the green beans completely, dress them while still slightly warm so they absorb the flavors better. In summer you can serve it cold. It’s also a great dish to bring to the beach under the umbrella. If you like salads you can also try:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Cooking time: 20 Minutes
- Portions: 4Servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients to prepare the green bean salad with tuna and cherry tomatoes
- 18 oz (about 1.1 lb) green beans
- 15 cherry tomatoes
- 5 oz tuna in oil (drained)
- 4 tbsp extra virgin olive oil
- to taste salt
- to taste black pepper
- to taste lemon juice (2 splashes)
Tools
- Pot
- Bowl
- Spoons
- Knife
- Cutting board
Steps to make the green bean salad with tuna and cherry tomatoes
To prepare the green bean salad with tuna and cherry tomatoes, first clean the green beans well: wash them under running water and trim the ends. Then take a pot, add water and coarse salt, bring to a boil and add the green beans. Cook them for about 20 minutes from the boil. Cooking times can vary depending on the texture you want: if you prefer crisper green beans, cook them slightly less. It also depends on the size of the beans. While the green beans are cooking, prepare the cherry tomatoes: wash them well and cut them into quarters. Put them in a large bowl. Add the drained tuna to the tomatoes (I used canned tuna, but you can also use jarred fillets). In a small bowl, make an emulsion with 4 tablespoons of extra virgin olive oil, salt, black pepper and two splashes of lemon juice — adjust to taste. When the green beans are cooked, drain them and immediately rinse them under cold water to preserve their bright green color. Then add them to the bowl with the tomatoes and tuna and pour the oil emulsion over everything. Your green bean salad with tuna and cherry tomatoes is ready to be enjoyed.
Your green bean salad with tuna and cherry tomatoes is ready to be enjoyed!
Storage and tips
You can store the salad in an airtight container in the refrigerator for up to 2 days.
However, the next day the cherry tomatoes will release a lot of water and become softer. To avoid this, add the tomatoes and the salt only at serving time.
