Recipe courtesy of Giada De Laurentiis
Episode: Summers in Capri
Total:
27 min
Active:
15 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

  • 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
  • 9 ounces canned tuna packed in oil, drained

Directions

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 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.

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