Warm salad of beans, potatoes and tuna

Fish 601 Last Update: Jul 23, 2021 Created: Jul 23, 2021 0 0 0
Warm salad of beans, potatoes and tuna
  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: 15
  • Calories: -
  • Difficulty: Easy
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Warm salads in warm and hot weather are an excellent substitute for full meals for lunch or dinner.

Ingredients

Directions

  1. Peel the potatoes and cut into medium neat wedges (not too thin). Place the potatoes in a saucepan, cover with boiling water, bring to a boil over medium heat, add a little salt and cook for 2 minutes. Remove from heat, cover, and then with a thick towel and leave while everything else cooks - the potatoes will reach the desired degree of doneness in about 10 minutes.
  2. Throw the beans on a sieve, let all the liquid drain. Cut the cherry tomatoes in half lengthwise. Peel the onion and cut into very thin half rings.
  3. For dressing, drain the oil from the tuna jar into a bowl. Add lemon juice and zest, mustard, a couple of tablespoons of oil, salt and pepper, whisk.
  4. Remove the stems from the basil, chop the leaves very finely and add to the dressing. If the capers are too large, cut them in half.
  5. Mash the tuna with a fork or break it into pieces with your hands. Drain the potatoes and dry them over low heat to evaporate the remaining water. Make sure the potatoes do not burn. Season the hot potatoes with half the dressing and stir gently.
  6. Combine beans, onions, cherry tomatoes and tuna slices. Arrange the potatoes on bowls, place the flavored beans on top of them, pour over the remaining dressing, sprinkle with capers and serve immediately.

Warm salad of beans, potatoes and tuna



  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: 15
  • Calories: -
  • Difficulty: Easy

Warm salads in warm and hot weather are an excellent substitute for full meals for lunch or dinner.

Ingredients

Directions

  1. Peel the potatoes and cut into medium neat wedges (not too thin). Place the potatoes in a saucepan, cover with boiling water, bring to a boil over medium heat, add a little salt and cook for 2 minutes. Remove from heat, cover, and then with a thick towel and leave while everything else cooks - the potatoes will reach the desired degree of doneness in about 10 minutes.
  2. Throw the beans on a sieve, let all the liquid drain. Cut the cherry tomatoes in half lengthwise. Peel the onion and cut into very thin half rings.
  3. For dressing, drain the oil from the tuna jar into a bowl. Add lemon juice and zest, mustard, a couple of tablespoons of oil, salt and pepper, whisk.
  4. Remove the stems from the basil, chop the leaves very finely and add to the dressing. If the capers are too large, cut them in half.
  5. Mash the tuna with a fork or break it into pieces with your hands. Drain the potatoes and dry them over low heat to evaporate the remaining water. Make sure the potatoes do not burn. Season the hot potatoes with half the dressing and stir gently.
  6. Combine beans, onions, cherry tomatoes and tuna slices. Arrange the potatoes on bowls, place the flavored beans on top of them, pour over the remaining dressing, sprinkle with capers and serve immediately.

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