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This tuna and green bean salad is my go-to summer lunch when I want something light and filling. With crisp veggies and tasty tuna, you've got a full-on meal that hits the spot on hot days.
I like to whip this up for our Sunday family lunches. Even the kids, who usually make faces at anything green, always end up getting seconds of this colorful salad.
Fresh Ingredients List
- A handful of black olives: bring that punchy Mediterranean vibe
- Croutons to taste: for extra crunch in every bite
- Two fresh onions, sliced thin: for a little zip and crispiness
- 1.5 spoons of balsamic vinegar: pulls all the flavors together just right
- Three big spoons of good extra virgin olive oil: gives a fruity kick
- Salt and pepper: use as much or as little as you want
- About 300 grams of really ripe cherry tomatoes: juicy and sweet for the win
- Small can of sweet corn: adds a sweet pop and a bit of color
- One can of plain tuna: for simple, clean protein
- 500 grams of fresh green beans: for their snap and light flavor
Totally Simple Instructions
- Add Finishing Touches:
- Stir in those green beans once they’re nice and cool. Mix up the olive oil, balsamic vinegar, salt, and pepper in a small bowl for your very own dressing. Drizzle it over and toss things gently so nothing gets mushy.
- Put the Salad Together:
- Grab a big bowl and start by flaking in your drained tuna. Next goes the drained corn, a handful of olives, your croutons, cut cherry tomatoes, and those finely sliced onions. Mix it up softly so every bite gets everything.
- Get Your Green Beans Ready:
- Boil or steam the green beans for about 8 to 10 minutes with a bit of salt. Don’t let them get too soft! Drain and run them under cold water so they stay bright and crunchy.
The trick is all in the bean cooking. My grandma always made sure they kept a bit of crunch. She’d say soggy beans feel like rainy vacation days—just a letdown.
Storing and Prepping Ahead
Keep leftovers in an airtight container in the fridge and you’ll be good for two days. Want to save time? Cook your beans the day before and let them chill in the fridge. If you’re planning ahead for a big meal, add croutons only right before eating so they stay crisp.
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Tasty Twists
Switch things up however you want. Swap the tuna for shredded roast chicken or chopped hard eggs. Try butter beans instead of green if you’ve got them, or mix them together. Want even more Mediterranean flair? Toss in roasted peppers or a handful of crumbled feta.
Serving Ideas
Serve this a bit cooler than room temp but not ice-cold—you want the flavors to really shine. Goes awesome with rustic sourdough and doubles as a stand-alone meal or a starter. If you want to make it extra filling, add some warm, buttery new potatoes drizzled with olive oil and a sprinkle of fancy salt.
Frequently Asked Questions
- → How can I keep green beans crisp?
Watch your cooking time! Boil or steam the beans, then cool them quickly in an ice water bath to lock in their crunch.
- → What’s a good tuna substitute?
You can swap out tuna for salmon, anchovy fillets, or even shredded chicken to suit your taste.
- → What kind of croutons work best?
Homemade croutons are the best! Use slightly stale bread, toast it with a touch of garlic and olive oil for extra flavor.
- → Can I prepare the mix ahead of time?
Yes, prep it in advance! Just keep the croutons and dressing separate, and add them right before serving to avoid sogginess.
- → How do I get the seasoning just right?
Taste your dressing first, and tweak it. Add a pinch of salt, pepper, or even a touch of honey if needed.