Even though summer is quickly drawing to a close (sadness), I still yearn for dinner salads, using seasonal ingredients. This salad has an all-star list of healthy ingredients, and was perfect for a warm late summer evening dinner, with some freshly baked ficelle bread for an accompaniment. Yum. Enjoy!
Mediterranean tuna salad (yet another Martha adaptation!)
6 new red potatoes, cut into 1″ thick wedges
2 tablespoons plus 1 teaspoon extra virgin olive oil
1/2 teaspoon coarse salt, plus more for cooking water
1 pound fresh green beans, trimmed
1 1/2 cups loosely packed fresh basil leaves
2 1/2 tablespoons white wine vinegar
1/2 teaspoon freshly ground pepper
5 cups baby spinach
12 grape tomatoes, halved
2 celery stalks, cut into 1/4″ slices
1 cucumber, halved lenthwise and cut into 1/4″ slices
1 scallion, thinly sliced
2 roasted peppers, cut in 1″ pieces
2 6-ounce cans water-packed tuna, drained
6 kalamata olives, pitted and chopped
Preheat the oven to 450 degrees F. Place the potatoes in a roasting pan, and drizzle with 1 teaspoon oil. Toss, then roast until browned, about 30 minutes.
Cover and bring a pot of salted water to a boil. Prepare an ice-water bath. Add the green beans to the boiling water, and cook until bright green and just tender – about 4 minutes. Drain and transfer the beans to the ice-water bath. Drain again and set aside.
Place the basil, vinegar, 1/2 teaspoon salt, pepper, and 2 tablespoons warm water in a blender, and puree until smooth. With the machine running, add the 2 tablespoons olive oil and puree until combined.
In a large bowl, combine the spinach, tomatoes, celery, cucumber, scallion, roasted potatoes, roasted pepper, reserved basil puree, and tuna. Toss. Divide the green beans among six plates, top with the tuna salad. Garnish with the chopped kalamata olives, and serve. Makes 6 servings.