By Nathan Haskins
Start by preparing your ingredients. Drain the canned tuna and set aside. Boil the baby potatoes until tender, then let cool slightly and cut them into halves or quarters depending on their size. Blanch the green beans in boiling water for about 2 minutes, then drain and cool quickly in ice water to retain their color and crispness. Slice the boiled egg into quarters. Slice the olives if needed.
Prepare the dressing: In a small bowl, combine 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Whisk together until emulsified.
Assemble the salad: In a large serving bowl or platter, start with a bed of lettuce. Arrange the tuna, halved potatoes, blanched green beans, sliced boiled egg, and olives over the lettuce attractively.
Drizzle the olive oil and lemon dressing over the salad. Toss gently, if desired, or leave as a composed salad for a more decorative presentation.
How did this recipe turn out? Let others know!
to rate this recipe
This Salad Main course Seafood recipe is ready in 20 minutes and features Canned tuna in water, drained, Baby potatoes, boiled, Green beans, blanched and other delicious ingredients. Contains 350 calories total.
Start by preparing your ingredients. Drain the canned tuna and set aside. Boil the baby potatoes until tender, then let cool slightly and cut them into halves or quarters depending on their size. Blanch the green beans in boiling water for about 2 minutes, then drain and cool quickly in ice water to retain their color and crispness. Slice the boiled egg into quarters. Slice the olives if needed.
Prepare the dressing: In a small bowl, combine 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Whisk together until emulsified.
Assemble the salad: In a large serving bowl or platter, start with a bed of lettuce. Arrange the tuna, halved potatoes, blanched green beans, sliced boiled egg, and olives over the lettuce attractively.
Drizzle the olive oil and lemon dressing over the salad. Toss gently, if desired, or leave as a composed salad for a more decorative presentation.
Calories per Serving: 350
Your Rating:
