No-Cook Tuna, Potato and Green Bean Salad
- Savory
- Light
- No cook
A cool, light salad of tender potatoes, crisp green beans, tomatoes and flaked tuna, dressed simply with olive oil and black pepper. Nothing touches a stove.
- Total
- 20 min
- Prep 20
- Serves
- 3
- Difficulty
- Easy
You'll practice: Seasoning in layers · Emulsifying
Instructions
-
Cut the ready-cooked potatoes into 2 cm chunks and put them in the large salad bowl. Trim the ready-cooked green beans and cut them into 3 cm lengths, then add them to the bowl.
~6 min
Cutting the potatoes while still slightly warm helps them absorb the dressing, while cool beans keep their snap.
-
Cut the tomatoes into 2 cm wedges and add them to the bowl. Peel the red onion half and slice it as thinly as you can, then separate the slices and add them too.
~5 min
Slicing the onion paper-thin and separating the layers tames its raw bite so it doesn't overpower the delicate tuna.
-
Drain the tuna thoroughly and flake it into the bowl with a fork. Halve the ready-cooked hard-boiled eggs and cut each half into quarters, then add them with the olives.
~4 min
Draining the tuna well stops its liquid from watering down the dressing and making the salad soggy.
Flake the tuna in pieces about the size of a forkful rather than mashing it, so it stays distinct against the potatoes and beans.
-
In the small bowl, whisk the olive oil with the salt and black pepper. Pour it over the salad and toss gently with two forks until everything is coated, keeping the egg pieces intact.
~5 min
Whisking the oil with salt and pepper briefly emulsifies the dressing so it coats evenly instead of pooling at the bottom.
Seasoning in layers Season the dressing, then taste after tossing and adjust; under-seasoned salads taste flat, so add a pinch more salt before serving.
Emulsifying Whisk the oil with salt and pepper until it looks slightly cloudy and thickened; a brief whisk helps it cling rather than separate.
