Best Tuna Salad With Green Beans And Tomatoes Recipes

TUNA SALAD NIçOISE

Steps:

• Whisk the lemon juice, mustard, shallot, mustard, salt, and pepper in a medium bowl. Whisk in the olive oil in a slow, steady stream until thick and emulsified. Set dressing aside.
• Boil the green beans in salted water for 3-4 minutes or until just cooked through, but still crisp and bright green. Drain and immediately plunge them into a bowl of ice water. Beans can be cooked a day ahead, kept in the fridge wrapped in a damp paper towel, inside a sealed plastic baggy.
• Scrub or peel potatoes and cut them into 1/4-inch slices crosswise, placing slices in a large bowl of cold water, as you go, to prevent browning. Boil potatoes in salted water for 5 minutes or until they are fork-tender. (They will soften a bit more as they cool.) Drain and transfer them to a large bowl. Season with salt, pepper, and 1 tablespoon of vinegar. Toss gently and let them cool for 10 minutes or so. Potatoes can be stored overnight in an airtight container in the fridge. (see notes below for more details and substitutions)
• Cut the eggs crosswise into thin slices or cut them in half or into quarters. Do this step at the last minute.
• Compose the salad on a large platter or arrange it onto individual plates. Line a large platter (or plates) with lettuce (trick: for Bibb lettuce, if the leaves curl too much, crack the thick white spines gently to help them lie flat). Arrange ingredients in separate piles around the platter. I like to start with the tuna - slightly off center - and work around it. Sprinkle tomatoes, green beans, eggs and tuna with little salt and pepper. Toss the potatoes with a few tablespoons of dressing, before adding them. Drizzle dressing over everything else except the olives, capers and anchovies. If there's any remaining dressing, serve it on the side. Sprinkle fresh herbs over everything and serve.

TWO-BEAN AND TUNA SALAD

Steps:

• Bring a medium-size pot of water to a boil and add salt to taste. Blanch green beans for 4 minutes (5 minutes if beans are thick), until just tender. Transfer to a bowl of cold water and drain. (Alternatively, steam beans for 4 to 5 minutes). Cut or break beans in half if very long.
• Meanwhile, place sliced onion, if using, in a bowl and cover with cold water. Soak 5 minutes. Drain, rinse and drain again on paper towels.
• Drain tuna and place in a salad bowl. Break up with a fork. Add cooked dried beans, green beans, onion and herbs. Toss together.
• In a small bowl or measuring cup, whisk together vinegar, salt, garlic, mustard and bean broth. Whisk in olive oil. Toss with tuna and bean mixture, and serve.

GREEN BEAN AND TUNA SALAD WITH BASIL DRESSING

Steps:

• Combine shallot, vinegar, and 1 tsp. salt in a blender jar. Let sit 5-10 minutes to lightly pickle.
• Meanwhile, cook green beans in a large pot of boiling salted water until crisp-tender, about 4 minutes. Drain, then run under very cold water until cool to the touch.
• Add basil, oil, lemon juice, and pepper to shallot mixture and blend until mostly smooth. Pour dressing into a large bowl. Add green beans, lettuce, white beans, parsley, and capers and toss with your hands to coat. Add tuna and gently toss to combine. Transfer salad to a platter.

TOMATOES AND TUNA SALAD

Steps:

• In a bowl, combine tuna, cheese, mayonnaise, celery, onion, pickle, pickle juice, salt, celery seed and pepper. Chill. Cut tomatoes, not quite through, into quarters; place on individual plates and spread apart. Spoon 1/2 cup salad into each. Garnish with bacon bits if desired.

GREEN BEAN AND TOMATO SALAD

Steps:

• Trim ends of beans and leave them whole.
• Drop beans into a saucepan with salted boiling water. Cook until crisp tender, about 3 to 5 minutes according to the size of the beans. Do not overcook. Drain and let cool.
• Cut away the core of each tomato, and cut it into wedges.
• In a salad bowl, add mustard, vinegar, shallots, garlic, oil, salt and pepper and blend with a wire whisk. Add beans and tomatoes, toss well. Sprinkle with basil.

TUNA AND GREEN BEAN SALAD

Steps:

• Cook the green beans in a large pot of boiling water until crisp-tender, stirring occasionally, about 4 minutes. Using a mesh strainer, transfer the green beans to a large bowl of ice water to cool completely. Drain the green beans and pat dry with a towel.
• Add 2 teaspoons of salt to the same cooking liquid and bring the liquid to a simmer. Add the potatoes to the simmering liquid and cook until they are just tender but still hold their shape, about 8 to 10 minutes. Transfer the potatoes to the ice water to cool completely. Drain the potatoes and pat dry with a towel.
• In a small bowl, whisk the lemon juice, garlic, oil, oregano, 1 teaspoon salt and 3/4 teaspoon pepper. Place the tomatoes, basil and parsley in a large serving bowl. Add the tuna and toss gently to combine. Add the green beans and potatoes and gently combine. Pour the dressing over the salad and toss to coat.

TUNA SALAD WITH GREEN BEANS AND TOMATOES

Steps:

• Place tuna, with it's oil, in a large bowl.
• Break it into pieces with a fork.
• Add the tomatoes, eggs, and onion.
• Sprinkle with the oregano, lemon juice, pinch of salt and pepper to taste.
• Toss gently.
• Arrange the green beans on a platter.
• Top with the tuna salad.
• Garnish with lemon wedges and serve immediately.

GREEN BEAN, POTATO, AND TUNA SALAD

Steps:

• Season tuna steaks liberally with lemon pepper.
• Heat olive oil in a large skillet over medium-high heat. Place tuna steaks in the hot skillet and sear until lightened but still a little pink in the centers, 3 to 5 minutes on each side. Be careful not to overcook. Remove from heat and allow to cool.
• Bring a large pot of lightly salted water to a boil. Add beans and cook for 4 to 5 minutes. Drain and place in a bowl of ice water to "shock" the beans and preserve the green color.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until they are just a little firm when pierced, 5 to 6 minutes. Drain and place in a bowl of ice water.
• Combine garlic, lemon, juice, and lemon zest in a large bowl. Add tuna, potatoes, green beans, and tomatoes. Stir in Italian dressing and coat all ingredients with the dressing. Season with salt and pepper to taste. Chill for at least 2 hours or best overnight.