When I feel like I want to earn healthy points in my cooking, I blanch the vegetables. The nutrients remain, the vegetables retain a vibrant fresh green and they remain crisp. I mixed these beautiful green string beans with potatoes, tomatoes, onions and canned tuna that is preserved in olive or vegetable oil. Why am I so specific about this? Because I tried this salad made with tuna preserved in brine, and it just didn't click well.
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