The vegetables, along with the canned Italian tuna, in this colorful tossed salad create a positively satisfying meal. (Using an imported brand of tuna will make all the difference.)
Recipe information
Total Time
45 minutes
Yield
Makes 4 (main course) servings
Ingredients
For dressing
For salad
Preparation
Make dressing:
Step 1
Whisk together vinegar, mustard, garlic, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper, then add oil in a slow stream, whisking until emulsified.
Make salad:
Step 2
Cook beans in a pot of boiling salted water (2 tablespoons salt for 6 quarts water), uncovered, until tender, 5 to 6 minutes. Immediately transfer with a slotted spoon to a bowl of ice water to stop cooking. Drain beans and pat dry.
Step 3
Add potatoes to boiling water and simmer, uncovered, until tender, about 20 minutes, then drain. Halve potatoes while still warm.
Step 4
Gently flake tuna and toss with 1 tablespoon dressing.
Step 5
Toss potatoes and beans with tomatoes, olives, capers, parsley, and remaining dressing in a large bowl. Season with salt and pepper and top with tuna and eggs.
Recipe notes
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A Salad for Every Day of the Week
Salads packed with protein are a snappy option for quick weeknight dinners. Try it for four nights, and on the fifth night, eat cake.
