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This sunny salad is so fresh and easy, filled with ripe tomatoes and a snap of green beans. Tuna packed in olive oil is a treat, especially with a dollop of garlicky aioli.
What You Get
Red wine vinaigrette
What You’ll Need
Salt and freshly ground pepper
Bring a small pot of salted water to boil. Trim half of the green beans, reserving the rest for another use. Add the green beans to the pot and blanch until bright green and tender, 1 to 2 minutes. Drain the green beans and rinse under cold water until cool.
Meanwhile, cut the tomatoes into bite-size pieces. Pick a handful of basil leaves, toss the stems, and tear the leaves. Roughly chop the olives in half. Remove the tuna from the oil, and using your fingers or a fork, break it up into chunks. Rinse and drain the white beans.
In a bowl, combine the green beans, white beans, tomatoes, and olives. Drizzle with ⅓ cup of the vinaigrette, season with salt and pepper, and toss to coat. Fold in the basil leaves last.
Pile the salad on plates and top with the flaked tuna. Add a dollop of aioli, grind with pepper, and serve.
Contains: eggs, fish, soy.