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Gallery Mediterranean Tuna Salad with Roasted Potato Wedges Recipe Summary Servings: 6

Ingredients Ingredient Checklist 6 new red potatoes, cut into 1/2-inch-thick wedges 1 red pepper 1 pound haricots verts, stems trimmed 1 1/2 cups loosely packed fresh basil leaves 2 1/2 tablespoons white-wine vinegar 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 2 tablespoons olive oil 1 bunch (5 cups) spinach leaves, chopped 12 cherry tomatoes, halved 2 stalks celery, cut into 1/4-inch-thick slices 1 cucumber, seeded, halved lengthwise, and cut into 1/4-inch-thick slices 2 scallions, white and pale-green parts only, thinly sliced 2 six-ounce cans water-packed solid white tuna, drained 6 Kalamata olives, pitted and chopped

Gallery Mediterranean Tuna Salad with Roasted Potato Wedges

Recipe Summary Servings: 6

Mediterranean Tuna Salad with Roasted Potato Wedges

Mediterranean Tuna Salad with Roasted Potato Wedges

Mediterranean Tuna Salad with Roasted Potato Wedges

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 6 new red potatoes, cut into 1/2-inch-thick wedges 1 red pepper 1 pound haricots verts, stems trimmed 1 1/2 cups loosely packed fresh basil leaves 2 1/2 tablespoons white-wine vinegar 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 2 tablespoons olive oil 1 bunch (5 cups) spinach leaves, chopped 12 cherry tomatoes, halved 2 stalks celery, cut into 1/4-inch-thick slices 1 cucumber, seeded, halved lengthwise, and cut into 1/4-inch-thick slices 2 scallions, white and pale-green parts only, thinly sliced 2 six-ounce cans water-packed solid white tuna, drained 6 Kalamata olives, pitted and chopped

Directions

Heat oven to 450 degrees. Place potatoes on a baking sheet lined with parchment paper; roast until browned, about 30 minutes. Meanwhile, roast red pepper over gas burner until charred on all sides. Place in a bowl; cover with plastic wrap. Set aside for 15 minutes. Remove skin and seeds; cut into 1-inch pieces.

Fill a bowl with water and ice; set aside. Bring a pot of water to a boil; add haricots verts. Cook until bright green and just tender, about 2 minutes. Drain; transfer to the ice bath until cool. Drain again, and set aside.

Place basil, vinegar, salt, pepper, and 2 tablespoons warm water in a blender, and puree until smooth. With motor running, add olive oil, and puree until combined. Set aside.

In a large bowl, combine spinach, tomatoes, celery, cucumbers, scallions, roasted potatoes and peppers, reserved basil puree, and tuna; toss. Divide haricots verts among six plates; top with tuna salad. Garnish with chopped Kalamata olives, and serve.

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All Reviews for Mediterranean Tuna Salad with Roasted Potato Wedges

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All Reviews for Mediterranean Tuna Salad with Roasted Potato Wedges

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest