Tuna and French bean salad

  • Preparation Time15 mins
  • Cooking Time12 mins
  • Serves6
  • DifficultyEasy
600g slender french beans, trimmed, halved crosswise
3 tsp salt, plus more to taste
2 large red potatoes, diced
80ml freshly squeezed lemon juice
2 garlic cloves, finely chopped
80ml extra-virgin olive oil
1 tsp dried oregano
3/4 tsp freshly ground black pepper
230g cherry tomatoes, halved
Handful of chopped fresh basil leaves
Smaller handful of chopped fresh Italian parsely leaves
255g tinned tuna packed in oil, drained
1) Cook the french beans in a large pot of boiling water until crisp-tender, stirring occasionally, about 4 minutes. Using a mesh strainer, transfer the french beans to a large bowl of ice water to cool completely. Drain the french beans and pat dry with a towel.

2) Add 2 tsp 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 tsp salt and 3/4 tsp pepper. Place the tomatoes, basil and parsley in a large serving bowl. Add the tuna and toss gently to combine. Add the french beans and potatoes and gently combine. Pour the dressing over the salad and toss to coat.

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