Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 pound small red potatoes -- scrubbed

  3. 16 ounces frozen petite whole green beans

  4. 6 ounces large pitted ripe black olives -- drained

  5. 1 small red bell pepper -- stem and seeds removed -- quartered and thinly sliced

  6. 1/2 small red onion -- chopped

  7. 1/2 cup italian parmesan & herb dressing

  8. 13 ounces chunk light tuna -- drained

  9. 4 small ripe tomatoes -- cut into wedges

  10. 3 hard cooked eggs -- peeled and quartered

  11. 2 ounces anchovy filets -- drained and rinsed --

Instructions Jump to Ingredients ↑

  1. Bring a large pot of salted water to a boil. Add whole potatoes and cook until almost tender when tested with a knife or skewer, 8 to 10 minutes. Add frozen green beans and cook for 5 more minutes or until beans are tender. Drain and run under cold water to stop the cooking.

  2. Cut cooled potatoes into quarters.

  3. Place potatoes, green beans, olives, red peppers and onions in a large serving dish or rimmed platter. Add dressing and toss to coat.

  4. Sprinkle tuna over top. Alternate wedges of tomato and eggs around rim. Arrange anchovies over the top, if using.

  5. Prep Time: 20 minutes Cook Time: 15 minutes Makes: 6 to 8 servings This delightful Mediterranean salad is a colorful combination of tuna, green beans, potatoes and tomatoes tossed in an Italian-style vinaigrette. It's simple to prepare, beautiful to behold, and a great way to impress your family and friends for lunch, brunch or dinne


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