Tuna and Green Bean Salad

1 1/2 pounds slender green beans, trimmed, halved crosswise

3 teaspoons salt, plus more to taste

2 large red potatoes, diced

1/3 cup freshly squeezed lemon juice

2 garlic cloves, finely chopped

1/3 cup extra-virgin olive oil

1 teaspoon dried oregano

3/4 teaspoon freshly ground black pepper

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

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.