Prep Time: 15 minutes
Cook Time: 12 minutes
Yield: 6 servings
Adapted from a recipe courtesy Giada De Laurentiis /Food Network
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 (I also added fresh oregano and thyme)
9 ounces canned tuna, drained
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 (and any other herbs) 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.