Tuna and Green Bean Salad

A cool salad for a hot day! The pepperoncini and basil give a nice Mediterranean twist to the tuna salad using vinaigrette and holding the mayo, please. This salad comes together quickly and is sure to delight.

4 servings

INGREDIENTS:

Vinaigrette

1 teaspoon capers, smashed to a paste with the flat of a knife

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice

1 teaspoon balsamic vinegar

¼ cup extra virgin olive oil

¼ teaspoon sea salt

¼ teaspoon fresh ground black pepper

Salad base

8 ounces fresh green beans, stem ends discarded

8 to 12 ounces tuna packed in olive oil, drained, flaked

2 tablespoons pepperoncini slices

1 ½ tablespoons shallots, minced

3 tablespoons fresh basil, thinly sliced

4 cups mixed baby greens

4 small or 2 large tomatoes, cored, cut into eight wedges each

¼ cup toasted sliced almonds

DIRECTIONS:

Vinaigrette

Combine the capers, mustard, lemon juice, vinegar, oil, salt, and pepper in a small jar with a lid. Shake until thoroughly combined.

Salad base

Prepare an ice-water bath in a mixing bowl. Bring a salted pot of water to boil. Add the green beans and simmer until bright green in color and tender yet slightly crisp, about four to five minutes. Strain and submerge in the ice water bath to stop the cooking. Drain. Cut into bite-sized pieces, about two inches each, and keep chilled.  

Mix the tuna, pepperoncini, shallot, and basil with one-half of the vinaigrette.

Toss the green beans, lettuce, and tomatoes with the remaining vinaigrette. Place on individual plates or one serving platter. Top with the tuna salad and almond slices.

Tuna and Green Bean Salad

Tuna and Green Bean Salad
Yield: 4 servings
Author:
Prep time: 15 MinCook time: 4 MinTotal time: 19 Min

A cool salad for a hot day! The pepperoncini and basil give a nice Mediterranean twist to the tuna salad using vinaigrette and holding the mayo, please. This salad comes together quickly and is sure to delight.


Ingredients

Vinaigrette
  • 1 teaspoon capers, smashed to a paste with the flat of a knife
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon balsamic vinegar
  • ¼ cup extra virgin olive oil
  • ¼ teaspoon sea salt
  • ¼ teaspoon fresh ground black pepper
Salad base
  • 8 ounces fresh green beans, stem ends discarded
  • 8 to 12 ounces tuna packed in olive oil, drained, flaked
  • 2 tablespoons pepperoncini slices
  • 1 ½ tablespoons shallots, minced
  • 3 tablespoons fresh basil, thinly sliced
  • 4 cups mixed baby greens
  • 4 small or 2 large tomatoes, cored, cut into eight wedges each
  • ¼ cup toasted sliced almonds

Instructions

Vinaigrette
  1. Combine the capers, mustard, lemon juice, vinegar, oil, salt, and pepper in a small jar with a lid. Shake until thoroughly combined.
Salad base
  1. Prepare an ice-water bath in a mixing bowl. Bring a salted pot of water to boil. Add the green beans and simmer until bright green in color and tender yet slightly crisp, about four to five minutes. Strain and submerge in the ice water bath to stop the cooking. Drain. Cut into bite-sized pieces, about two inches each, and keep chilled.
  2. Mix the tuna, pepperoncini, shallot, and basil with one-half of the vinaigrette.
  3. Toss the green beans, lettuce, and tomatoes with the remaining vinaigrette. Place on individual plates or one serving platter. Top with the tuna salad and almond slices.

Nutrition Facts

Calories

829

Fat (grams)

88 g

Sat. Fat (grams)

12 g

Carbs (grams)

12 g

Fiber (grams)

4 g

Net carbs

8 g

Sugar (grams)

5 g

Protein (grams)

4 g

Sodium (milligrams)

222 mg

Cholesterol (grams)

0 mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

salad, green bean, tuna
salad, main dish
Mediterranean
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Linda HierholzerSALADSComment