Green Bean and Tuna Salad with Basil Dressing

Ingredients for Green Bean and Tuna Salad with Basil Dressing

• 1 shallot, coarsely chopped

• 45ml sherry vinegar or red wine vinegar

• 1 teaspoon kosher salt, plus more

• 450g green beans, trimmed

• 350ml basil leaves

• 90ml extra-virgin olive oil

• 2 tablespoons fresh lemon juice

• 1 teaspoon freshly ground black pepper

• 1 large or 2 small heads of Little Gem lettuce or cos hearts, leaves separated

• 1 (400g) can white beans, drained, rinsed

• 150g parsley leaves with tender stems

• 60ml capers, drained

• 1 (170g) jar oil-packed tuna, drained, flaked into pieces

How to make Green Bean and Tuna Salad with Basil Dressing

Combine shallot, vinegar, and 1 teaspoon 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.