Potato, Green Bean, and Tuna Salad with Sun-Dried Tomatoes, just four ingredients to prepare a fresh, tasty, and quick salad to enjoy!
This year’s heat has decided to put my (and not only my) resilience (especially mental!) to the test.
We find ourselves on September 9th still consuming fresh and quick dishes to find some relief from this relentless heat!
The green bean, potato, tuna, and sun-dried tomato salad is a real gem that I recommend you try.
A richer version of one of my favorite side dishes, green beans and potatoes!
It’s simple to prepare and can be served as a main dish, at lunch or dinner, or during an appetizer/buffet in individual bowls.
Those who don’t like sun-dried tomatoes can omit them or at most replace them with raw cherry tomatoes.
During the summer, salads, rich, colorful, and genuine, cannot be missing from my table. But this salad can be enjoyed all year round if you wish!
A dish really within everyone’s reach, which can also be adapted for vegans by replacing the tuna with pan-fried tofu.
Are you a fan of fresh and light dishes? Then don’t miss these fantastic collections I’ll share below! 👇
Make sure to read to the end, you’ll find a little gift for you ❤️🩷
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 2 people
- Cooking methods: Boiling, Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 14 oz green beans (fresh or frozen)
- 2 potatoes (medium-sized)
- 6 oz tuna (in oil or natural)
- to taste sun-dried tomatoes in oil (or raw cherry tomatoes if you don't like sun-dried tomatoes)
- to taste red onion (only if you like it)
- Half clove garlic (only if you like)
- A few leaves basil
- 2 tbsp olive oil
- Half tbsp rice vinegar (or apple vinegar or none if you don't like it)
- to taste salt
Tools
- Saucepan
- Colander
- Potato Peeler
- Bowl
- Cutting Board
- Spoon
- Salad Bowl
- Lemon Squeezer
Steps
First, clean the green beans by removing the ends with the help of a knife.
Now you’ll need to cook them. Fill a large saucepan with water and bring it to a boil.
Drop the green beans in and boil them for about 10 minutes.
After the time has passed, check the cooking by piercing one with the tines of a fork or a toothpick.
If they are tender, take a colander, remove them, and immediately put them under cold water to stop the cooking, just for a minute.
Squeeze half a lemon over the green beans so they’ll maintain a nice intense green color, stir and let them cool completely.
Now it’s the potatoes’ turn. If you prefer, you can boil the potatoes first, and you can boil the green beans in their same water.
To shorten the cooking time, I usually peel the potatoes and cut them into evenly sized chunks. This way, the cooking is much quicker!
Wondering “won’t the potatoes disintegrate”? No, if you’re careful with the cooking, and especially when you take them out, the potatoes won’t break.
Clearly, everyone can cook potatoes as they prefer and are used to 😉
Once peeled, wash them well under water, cut them into evenly sized chunks so they can cook more evenly.
Pour some cold water into a saucepan and place the potatoes in it.
Bring to a boil and once boiling, calculate about 15-20 minutes. The time varies depending on the size you have given to the potatoes.
Check the cooking with a toothpick and once ready, drain and cool completely.
Meanwhile, drain the tuna from its oil and cut the sun-dried tomatoes into strips.
As mentioned before, those who don’t like sun-dried tomatoes can use cherry tomatoes cut in half or into four parts.
Prepare the dressing. In a small bowl, combine olive oil, lemon juice, vinegar (rice or apple, or you can omit it).
A pinch of salt, pepper, a bit of garlic and stir.
Once green beans and potatoes are cold, combine all ingredients in a nice salad bowl.
Season with the prepared emulsification and add a bit of finely chopped fresh onion, a sprinkle of oregano, and plenty of basil leaves!
Give it a stir and your potato, green bean, and tuna salad with sun-dried tomatoes is ready to be enjoyed!
I hope you enjoyed this recipe! Come back soon to discover new recipes and let me know in the comments if you try this beautiful green bean and potato salad!
Article protected by copyright © – Gabriella Geroni © Reserved Reproduction
