Mediterranean Tuna salad with potatoes and green beans

Inspired by the bold flavors of Sicily, this tuna, potato, and green bean salad brings together sweet, salty, and savory elements in one vibrant dish. Tender potatoes and crisp green beans are tossed with rich tuna, briny olives and capers, sweet raisins, and sun-dried tomatoes, then finished with toasted pine nuts and good olive oil.

It’s simple, hearty, and full of Mediterranean character, perfect served at room temperature and even better after the flavors have had time to meld.

Ingredients (serves 4)

• 500 g potatoes
• 500 g green beans
• 80 g tuna in olive oil (drained slightly, reserve a little oil if desired)
• 100 g green or black olives (pitted)
• A handful of pine nuts
• 50 g sun-dried tomatoes (sliced if whole)
• 1 small red onion (thinly sliced)
• 1 handful salted capers (rinsed)
• 1 handful raisins
• 1 bunch fresh parsley (roughly chopped)
• 2–3 tbsp extra virgin olive oil (e.g. from il circolo)
• 1–2 tbsp vinegar (red wine vinegar works well)
• Salt and black pepper to taste

Method

1. Wash the potatoes, cut them into bite-sized pieces, and place them in a pot of salted cold water. Bring to a boil and cook for about 12–15 minutes, until fork-tender. Drain and let them cool slightly while you prepare the other ingredients.
2. Trim the green beans and blanch them in well-salted boiling water for 4–5 minutes until tender but still crisp. Drain and rinse briefly under cold water to keep their bright color, then set aside to dry.
3. Lightly toast the pine nuts in a dry skillet over medium heat for 2–3 minutes, stirring frequently, until golden and fragrant. Remove from the pan immediately to prevent burning.
4. In a small bowl, whisk together the olive oil (you may add a little oil from the tuna), vinegar, and freshly ground black pepper. Taste and adjust the acidity if needed, keeping in mind that the olives and capers will add saltiness.
5. In a large bowl, combine the warm potatoes, green beans, flaked tuna, olives, sliced sun-dried tomatoes, thinly sliced red onion, rinsed capers, raisins, and freshly chopped parsley. Pour the dressing over the salad and gently toss so everything is evenly coated without breaking up the potatoes too much.
6. Finish by sprinkling the toasted pine nuts over the top and let the salad rest for about 10–15 minutes before serving to allow the flavors to meld. Serve slightly warm or at room temperature.

Tips

• This salad is best when served slightly warm or at room temperature.
• It is even better the next day after the flavors develop further.