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<blockquote data-quote="moreluck" data-source="post: 154782" data-attributes="member: 1246">Tuna &amp; Green Bean Salad&nbsp;1 1/2 pounds slender green beans, trimmed, halved crosswise3 teaspoons salt, plus more to taste2 large red potatoes, diced1/3 cup freshly squeezed lemon juice2 garlic cloves, finely chopped 1/3 cup extra-virgin olive oil1 teaspoon dried oregano3/4 teaspoon freshly ground black pepper8 ounces cherry tomatoes, halved1/2 cup chopped fresh basil leaves1/4 cup chopped fresh Italian parsley leaves9 ounces canned tuna packed in oil, drainedCook 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. &nbsp;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.</blockquote>

[QUOTE="moreluck, post: 154782, member: 1246"] [SIZE=4]Tuna & Green Bean Salad[/SIZE] [SIZE=4][/SIZE] [I]1 1/2 pounds slender green beans, trimmed, halved crosswise 3 teaspoons salt, plus more to taste[/I] [I]2 large red potatoes, diced 1/3 cup freshly squeezed lemon juice[/I] [I]2 garlic cloves, finely chopped [/I] [I]1/3 cup extra-virgin olive oil[/I] [I]1 teaspoon dried oregano[/I] [I]3/4 teaspoon freshly ground black pepper[/I] [I]8 ounces cherry tomatoes, halved 1/2 cup chopped fresh basil leaves 1/4 cup chopped fresh Italian parsley leaves 9 ounces canned tuna packed in oil, drained[/I] 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. [/QUOTE]

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