Grilled Tuna, Potato, and Green Bean Salad
It's true that necessity is sometimes the mother of invention. I came up with this salad recipe one day when I had leftover tuna, potatoes, beans…and wine. We really enjoyed it, but we had leftovers again- now of the salad. Lo and behold, we found out that it was even tastier the next day; proving that if leftovers are good, leftover-leftovers are double good!
Combine in a bowl:
Approx. 1- 1 1/2 lbs. new potatoes, steamed, cooled, and quartered
Approx. 1/2 lb. green beans, cooked crisp-tender, cooled, and cut in 1” pcs
Small-medium tuna steak, grilled, cooled and flaked
3-4 green (or other mild) onions, chopped
2 Tbsp. parsley, or carrot tops, chopped
2 Tbsp. dill, chopped (or 2 tsp. dried)
Whisk together:
1/2 c. olive oil
2 Tbsp. dry white wine
3 Tbsp. white wine vinegar
1 tsp. Dijon mustard
Salt and pepper to your taste
Pour dressing a little at a time into potato salad, and toss gently. You want it coated by not soaked. (You likely will have dressing leftover for another salad)
Serve on top of a bed of greens.
Recipe created or adapted by Liz Talley, Urban Graze
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