Delicious potato and green bean salad with tuna, featuring olives, pine nuts, capers, and raisins, a quick recipe to make in just a few minutes but so very tasty. A good all-season dish, to be made all year round, with fresh or frozen green beans. It can be enjoyed hot or cold. I made it and ate it, by the time I set it on the table it was already cold, considering that it was 55 degrees Fahrenheit today, and it’s always pleasant, and then with the tuna and all the ingredients I added, it makes a rich and really delicious salad, perfect as a main course for 2 people or as a side dish or second course for 4 with the same quantities, but there is nothing missing to consider it a good main dish, it has carbohydrates from the potatoes, vegetables, and protein from canned tuna, maybe we’ll double the dose.
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 30 Minutes
- Portions: 2
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients to prepare the delicious potato and green bean salad
- 1.1 lbs potatoes
- 14 oz frozen (or fresh) green beans
- 1 salad tomato
- 1/2 red onion
- 2.1 oz canned tuna in oil
- to taste capers
- to taste pine nuts
- to taste raisins
- 1 tbsp leccino olives
- 1 tbsp mayonnaise
- to taste salt
- to taste extra virgin olive oil
- 1 peperone crusco (optional)
- 1 small glass rum
Tools to prepare the delicious potato and green bean salad with tuna
- 1 Pot
- 1 Slotted spoon
- 1 Spoon
- 1 Bowl
- 1 Cutting board
- 1 Knife
- 1 Pan
Steps to prepare the delicious potato and green bean salad
Place a pot with plenty of water on the stove. Meanwhile, peel 4 potatoes and cut them into chunks, wash them, and cook in boiling water.
Meanwhile, break the green beans into small pieces in a bowl.
Once the potatoes are cooked, remove them from the water with a slotted spoon and put them in a bowl. In the same water, boil the green beans, which will take a few minutes. I preferred to cook them separately to have perfect cooking for both the potatoes and the green beans.
Once the green beans are cooked, drain them and leave them in a bowl.
Slice the tomato and onion. Chop some capers that we have soaked in water, place them in a bowl with the tuna, the mayonnaise and a little oil, and mix.
Toast the pine nuts in a small pan and then, separately, quickly after, sauté the raisins, soaked in rum for a few minutes, with all the rum, flambé, and then extinguish.
In a salad bowl, prepare the salad by combining all the ingredients, potatoes, green beans, tomatoes with onion, olives, pine nuts, raisins, and the tuna sauce. Finally, add a little salt, oregano, and just a drizzle of oil and get ready to mix to enjoy our delicious and flavorful potato and green bean salad.
Oh, I almost forgot, I also added some dried pepper which I pan-fried to make it crispy, it’s not essential, but since I like it and always have it, I added it minced once cooled and crispy.
