We cooked up this delightful summery salad that will work great for lunch or dinner today—this dish will satisfy everyone and is even better packed up for lunch tomorrow. Try adding a poached or fried egg for some more protein, if you like.
Makes 4 servings
What you need
1 ½ pounds new potatoes, scrubbed and cut into ½-inch slices
½ pound green beans, trimmed and cut into 1-inch pieces
2 tablespoons white vinegar
2 cans tuna (we love Wild Planet)
coarse salt and freshly ground black pepper
1/4 cup Tessemae’s French Vinaigrette OR Lemon Garlic
What you do
- Fill a large saucepan with about 1 inch of water and place a steamer basket inside. Bring water to a boil and place potatoes in basket. Cover and steam until tender, about 20 minutes.
- When there is about 6 minutes left for potatoes to cook, add green beans to steamer basket. Cover and cook for remaining 7 minutes.
- Spoon potato mixture into serving bowl and pour vinegar over top; stir.
- Add tuna to bowl in chunks; sprinkle with salt and pepper to taste and drizzle with French Vinaigrette. Gently stir until well blended and serve immediately.