Tuna salad with potatoes and beans

Tuna salad with potatoes and beans: a delicious and healthy dish

Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Number of servings: 4

A tuna salad with potatoes and beans is the perfect choice for a nourishing, quick meal full of flavors. This simple recipe is ideal for quick lunches or light dinners, offering a balance of protein, carbohydrates, and vegetables. Let’s see how we can prepare this delight step by step.

Ingredients:

- 2 cans of tuna in oil or water (about 300 g)
- 300 g green beans (string beans)
- 200 g white beans (canned)
- 4 medium potatoes
- 200 ml tomato juice
- 3-4 tablespoons olive oil
- Salt and pepper to taste
- 4-5 fresh sage leaves
- Juice of 1 lemon
- 3-4 leaves of green lettuce for serving

Preparation:

1. Boiling the potatoes: Start by washing the potatoes well. Boil them in their skins in a pot with water and a teaspoon of salt for 20-25 minutes, until they are tender but not too soft. Test them with a knife; if it goes in easily, they are ready. After boiling, let them cool for a few minutes, then peel and cut them into cubes. Cover them with plastic wrap to keep them warm.

2. Preparing the green beans: In another pot, add water and salt, then put the green beans to boil for about 5-7 minutes, until they become crunchy. After boiling, drain the beans and sprinkle them with lemon juice to keep their vibrant color and add extra flavor.

3. Boiling the white beans: For the white beans, it is recommended to boil them in 3-4 waters to eliminate the bitter taste. Boil them in salted water for 15-20 minutes, then drain well.

4. Combining the ingredients: In a large bowl, add the drained tuna, cut potatoes, green beans, and white beans. Gently mix to avoid crushing the ingredients.

5. Preparing the dressing: In a small bowl, combine the olive oil, lemon juice, salt, pepper, and finely chopped sage leaves. Mix well until you get a smooth dressing.

6. Finalizing the salad: Pour the dressing over the tuna and vegetable mixture. Carefully mix to coat all the ingredients with the flavorful dressing.

7. Serving: Arrange the green lettuce leaves on a platter and place the tuna salad on top. Serve with tomato juice on the side, which adds a pleasant contrast of acidity and a note of freshness.

Variation suggestions: You can also add other vegetables, such as bell peppers or olives for extra flavor. Additionally, replacing the tomato juice with a mustard and balsamic vinegar vinaigrette can provide a different and interesting flavor.

This tuna salad with potatoes and beans is not only quick and easy to prepare but also extremely versatile, allowing you to adapt it to your preferences. Enjoy it with a slice of toasted bread or as part of a picnic!