Green Bean, Potato, and Tuna Salad, Campania Style
Seek out the freshly-picked green beans in season at your neighborhood farmer's market or farm stand, where they are sure to be fresh as can be. Select the beans that are bright green, firm, crisp, and show no signs of bulges, which are caused by over mature seeds inside.
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Servings: 4 people
Ingredients
- 1 pound Idaho potatoes unpeeled and washed
- 1 pound fresh green beans ends trimmed
- 7- ounce can tuna preserved in olive oil preferably imported Italian or Spanish, separated into large flakes
- 8 grape tomatoes halved or quartered
- 1 small red onion halved and thinly sliced
- 2 tablespoons extra-virgin olive oil
- juice of 1 medium lemon or more to taste
- fine salt
Instructions
- In a large pot, cover the potatoes with water and bring to a boil. Reduce the heat to a strong simmer and cook the potatoes until tender and easily pierced with a fork, about 20 to 30 minutes. Drain the potatoes in a colander.
- Meanwhile, bring a medium pot of water to a boil. Drop in the green beans and cook until crisp-tender, about 10 minutes. Drain the beans in a colander, then transfer them to a bowl of ice water and set aside to cool.
- When cool enough to handle, peel the potatoes with a sharp paring knife and cut them into large, bite-size chunks.
- In large serving bowl, combine the potatoes, green beans, tuna, tomatoes, and onion and gently toss to combine. Drizzle in the olive oil and lemon juice, and season with salt. Gently toss again to combine. Taste for seasoning and adjust if necessary, adding more to taste.
- Serve chilled or at room temperature.
Notes
For best results, the lemon juice should be added just before the serving time. If you are not serving immediately, you can prepare the entire salad in advance and let it chill in the refrigerator, then take it out, return it to room temperature, add the lemon juice, toss well, and serve.