Potato & Green Bean Salad with Tuna

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Total time 30 minutes
  • Portion size 4 servings


Kalamata Dressing (recipe, see right):


In large saucepan of boiling salted water, cook potatoes until tender, about 15 minutes. Add beans 5 minutes before the end of cooking time. Drain vegetables, rinse under cold water and drain again. Place in large bowl; add tomatoes and shallot. Drizzle with dressing and toss gently to coat. Top with tuna and sprinkle with parsley.

Kalamata Dressing

In small bowl, combine 1/4 cup olive oil, 3 tbsp pitted and chopped kalamata olives, 2 tbsp red wine vinegar, 1 tsp each Dijon mustard and liquid honey, and 1 chopped clove garlic. Season with salt and pepper. (Make-ahead: Can be stored in airtight container and refrigerated for up to 5 days.) Makes about 1/2 cup.

Nutritional facts PER SERVING: about

  • Iron 3.1 mg
  • Fibre 5 g
  • Sodium 275 mg
  • Sugars 6 g
  • Protein 17 g
  • Calories 365
  • Total fat 18 g
  • Cholesterol 10 mg
  • Saturated fat 3 g
  • Total carbohydrate 34 g
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Lunch & Dinner

Potato & Green Bean Salad with Tuna