Blanched and boiled vegetables can be bland. But with the help of tuna, these ingredients bloom into a delicious 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
- 4 ounces string beans, ends cut off and chopped
- 2 Yukon Gold potatoes, peeled and quartered
- 4 ounces canned tuna preserved in olive oil, drained
- 1/2 red onion, sliced
- 12 cherry tomatoes, halved
- Extra-virgin olive oil
- 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.
- 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.
- 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.