A tuna salad recipe we can get behind

Blanched and boiled vegetables can be bland. But with the help of tuna, these ingredients bloom into a delicious salad.

Stringbeans, potatoes & tuna salad

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.

String bean, potato and tuna salad recipe

Serves 2


  • 4 ounces string beans, ends cut off and chopped
  • 2 Yukon Gold potatoes, peeled and quartered
  • Salt
  • 4 ounces canned tuna preserved in olive oil, drained
  • 1/2 red onion, sliced
  • 12 cherry tomatoes, halved
  • Pepper
  • Extra-virgin olive oil

Stringbeans, potatoes & tuna salad


  1. In a medium pot of boiling water, blanch the string beans for 5 minutes, then transfer them to a bowl of water with a lot of ice to retain the color and crispiness. Drain when they are not hot anymore, then set aside.
  2. In the same pot of boiling water, sprinkle some salt and boil the potatoes for about 15 minutes or until they are tender. Drain and set aside.
  3. In the serving bowl, mix the potatoes, string beans, tuna, onions and tomatoes. Season with salt and pepper and drizzle with a good amount of extra-virgin olive oil.

More healthy salads

5 Simple and healthy tomato salads
Healthy barbecue chicken salad with barbecue ranch drizzle

Soybean, tuna and tomato salad with lemon