Tuna and Green Bean Salad

• slender green beans, trimmed, halved crosswise↗1 1⁄2 lbs
• salt, plus more to taste↗3 teaspoons
• large red potatoes, diced↗2
• fresh lemon juice↗1⁄3 cup
• garlic cloves, finely chopped↗2
• extra virgin olive oil↗1⁄3 cup
• dried oregano↗1 teaspoon
• fresh ground black pepper↗3⁄4 teaspoon
• cherry tomatoes, halved↗8 ounces
• chopped fresh basil leaf1⁄2 cup
• chopped fresh Italian parsley1⁄4 cup
• canned tuna packed in oil, drained↗9 ounces

Step-by-step instructions

1. 1

   Cook the green beans in a large pot of boiling water until crisp-tender, stirring occasionally, about 4 minutes.

2. 2

   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.

3. 3

   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.

4. 4

   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.