Potato, Green Bean, and Tuna Salad

The potato, green bean, and tuna salad is a cold, light, and nutritious dish, perfect for a summer lunch or a light dinner. Here is an Italian version of the dish.

Ingredients

• 500 g of potatoes
• 300 g of fresh green beans
• 200 g of canned tuna in oil, drained
• Salt, to taste
• Black pepper, to taste
• Lemon juice or vinegar, as desired
• Extra virgin olive oil, as needed
• Chopped fresh parsley, as desired
• Red onion from Tropea (optional), thinly sliced

Preparation

1. Wash the potatoes and put them to boil in salted water from a cold start until they are tender but still firm. Cooking time can vary from 20 to 30 minutes depending on their size.

2. Meanwhile, clean the green beans by removing the ends and boil them in salted water until al dente, about 10-15 minutes. Once cooked, drain them and quickly pass them under cold water to retain their bright color.

3. Drain the potatoes, let them cool slightly, and then peel them. Cut them into cubes or wedges, according to your preference.

4. In a large bowl, combine the potatoes with the green beans and drained tuna. If you chose to include the red onion, add it at this point.

5. Dress with extra virgin olive oil, salt, pepper, and lemon juice or vinegar to taste, and gently mix so as not to break the potatoes.

6. Sprinkle with chopped fresh parsley before serving.

7. Let the salad rest in the refrigerator for at least 20 minutes before serving, allowing the flavors time to meld.

Trivia

Potato salad with green beans and tuna is a classic of Italian summer cuisine, especially along the coasts where the tuna is particularly fresh and tasty. Each family has its own variant, and it’s not uncommon to see the addition of other ingredients like olives, capers, or hard-boiled eggs.