Day 35 - Italian Tonno Vegetable Salad

In the two-time sit down exercise post I did last month I featured one of my favorite salads that is both hearty and down right delicious on a winter evening. Here it is:

Warm Italian Tonno Vegetable Salad

Adapted from Giada De Laurentiis

Ingredients:

1-1/2 Pounds of Purple Potatoes (or Yukon Gold, Red Skin, whatever is your favorite), diced in cubes
1 Pound of Green Beans, trimmed and cut in half
8 Medium Roma Tomatoes, diced into chunks
1 Bunch of Scallion, sliced
1 16 Oz. Can of Olives
2 Cans of Chunk Light Tuna, drained
1 Bushel of Fresh Basil, chopped
2 Tbls. Chopped Oregano Leaves
1/2 Cup of Extra Virgin Olive Oil
2 Tbls. Red Wine Vinegar
1 Lemon, Juiced
1 Teaspoon of Himalayan Crystal Salt or Celtic Sea Salt
1/2 Teaspoon of Black Pepper

Directions: 

Bring a large pot of salted water to a boil over high heat. Add potatoes and cook until tender, 6-8 minutes. Use a strainer to dip into the water and remove the potatoes, placing them in a large salad bowl. Add the green beans to the pot and cook just for 3 minutes (we still want them bright green and crispy) adding them to the potatoes. Add the tomatoes, olives, scallions, drained tuna, garlic and chopped basil.

In a separate dish make the dressing. Combine the oregano, lemon juice, and vinegar. Slowly pour in the olive oil and add in the salt and pepper. Toss the dressing with the warm salad, adding more salt and olive oil to taste.

Serve immediately.

Nat