Green bean and tuna salad with fresh basil dressing

Ingredients for Green bean and tuna salad with basil dressing

• 1 shallot, coarsely chopped

• 45 ml sherry vinegar or red wine vinegar

• 5 ml kosher salt, plus more

• 450 g green beans, trimmed

• 40 g basil leaves

• 90 ml extra-virgin olive oil

• 30 ml fresh lemon juice

• 5 ml freshly ground black pepper

• 1 large or 2 small heads of little gem lettuce or romaine hearts, leaves separated

• 400 g can white beans, drained, rinsed

• 60 g parsley leaves with tender stems

• 60 g capers, drained

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

How to make Green bean and tuna salad with basil dressing

1. Combine the shallot, vinegar, and 1 tsp salt in a blender jar. Allow to sit for 5–10 minutes to lightly pickle.

2. Meanwhile, cook the green beans in a large pot of boiling salted water for about 4 minutes, until crisp-tender. Drain the beans and immediately run them under very cold water until cool to the touch.

3. Add the basil, oil, lemon juice, and pepper to the shallot mixture in the blender, then blend until mostly smooth.

4. Pour the dressing into a large bowl. Add the green beans, lettuce, white beans, parsley, and capers, then toss with your hands to coat.

5. Gently fold in the tuna to combine.

6. Transfer the salad to a serving 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.