I have been studying with an online Italian tutor for over 2 years – a (mostly) weekly lesson where I am painstakingly learning all the various Italian verb tenses. My tutor, Lucia, lives in Parma and was born outside Naples. Our lessons usually devolve into a discussion (in Italian of course) on what we are cooking with a good dose of grammar sprinkled in …. great practice as I fumble through ‘I cooked’, ‘I will cook’, ‘I (recently) cooked’, ‘I cook all the time’, ‘I wish I could cook’ – and on and on. (I can see the 14th-century creators of Italian, drinking their huge chalices of vino around a large wooden table, drunk as a skunk and guffawing as they created yet another verb tense to stump the humble masses! 😊)
This past lesson she joined me from her parent’s house near the sea outside of Naples (sigh…), both of us complaining about the recent heat waves here in the US and Italy. I asked her what she eats the most on these hot summer days and she immediately said …insalata di patate, fagiolini e tonno. Easy to make, easy to take to the spiaggia, and a favorite with her two small children.
My mouth immediately watered. (Sidenote: one of my favorite Italian expressions – ‘ho l’acquolina in bocca’ – I have water in my mouth. 😊) I haven’t had this salad in such a long time so I knew it was time to make it and add it to the summer rotation. This salad is so easy to make ahead and there are so many variations to play with.
Insalata di patate, fagiolini e tonno (Italian potato, green bean and tuna salad)
I made this salad for dinner the very next night. This might go without saying but be sure to use the freshest beans and even potatoes you can find. A good spicy extra-virgin olive oil works beautifully in this dish. This dish transforms a few individual ingredients into something sublime.
For my version, I added some sliced red onion that I allowed to marinate in the vinegar dressing while I made the potatoes and beans. This helps them mellow a bit. I also had some beautiful plump green Castelvetrano olives in the fridge so I pitted them and tossed them in as well.
I did get this down to one pot by starting the potatoes on the stove and when they were tender, adding the green beans to the same pot for about a minute until they were crisp-tender and then drained everything in a single colander. I rinsed them under cold water until the potatoes were cool enough to handle yet still warm – so they could absorb all the delicious vinaigrette flavor. (Green bean purists might balk at this approach as the beans may not be as vibrant if they had been cooked separately and plunged into an ice bath after cooking…but if you ask me, it IS summer and it IS hot. My beans were perfectly crisp-tender. My 2 cents is that no one will care if your beans are not quite so vibrant green. And it is one less step and pot!)
Once the salad is mixed, allow it to sit at room temperature for at least 30 minutes to allow the beautiful flavors to meld. It is even more delicious the next day although sadly yes, the beans will lose some of their brightness due to the acidity from the vinaigrette. So if you want bright, bright green beans, be sure to assemble about 30 to 60 minutes before serving.
As I mentioned the variations on this are endless! A few that are on my list:
- Add hardboiled eggs
- Add cooked chickpeas or cannellini beans (or swap them out for the potatoes)
- Swap in briny capers for the olives
- Add mint to give it a Sicilian flair
- Add in high-season, juicy cherry tomatoes
- Swap in shrimp, fresh tuna, or maybe anchovies (yum!) for the canned tuna (tinned fish are very IN right now!)
- Serve over a bed of butter (or other) lettuce
This recipe is so much fun AND delicious! The recipe is below – and do let us know if you make it and any variations…
Buon estate!! ⛱️ Stay cool out there…
Alla prossima!
Italian Potato, Green Bean, and Tuna Salad
- Yield: 4-6 1x
Description
This delightful Italian salad captures the essence of summer, ideal for those hot days! Tender beans and potatoes mingle with a tangy vinaigrette, while fresh basil adds a burst of flavor to the crisp, seasonal ingredients.
Ingredients
For the salad:
- 2 pounds waxy potatoes, such as baby red or Yukon golds
- Kosher salt
- ½ large red onion, thinly sliced crosswise
- 12 ounces green beans, trimmed
- ½ cup green olives such as Castelvetrano, pitted and torn
- Handful of torn basil leaves
- 1 can (7-ounces) oil-packed canned tuna (optional)
For the vinaigrette:
- 2 garlic cloves
- ¼ cup red wine vinegar
- ½ teaspoon dried oregano
- 1 teaspoon kosher salt
- Freshly ground black pepper
- ½ cup extra-virgin olive oil
To garnish: Extra-virgin olive oil, Torn basil leaves, Flaky sea salt
Instructions
- Place the potatoes and 1 tablespoon of kosher salt in a large pot. Cover the potatoes with cold water by 1 inch. Bring to a boil over high heat. Reduce the heat to medium and cook until the potatoes are easily pierced with a knife.
- While the potatoes are boiling, make the dressing. In a bowl large enough to hold the potatoes and beans, grate the garlic. Add the vinegar, dried oregano, salt, a few grinds of black pepper and the olive oil. Whisk vigorously until combined. Add in the sliced red onion to allow them to mellow for a bit in the vinegar.
- When the potatoes are tender, add the green beans to the pot and simmer until crisp-tender, 1 to 2 minutes. Drain the potatoes and green beans in a colander and run under cold water until the potatoes are cool enough to handle. Remove the beans and pat dry. Slice the potatoes in half.
- Add the potatoes and green beans to the bowl with the onions and vinaigrette. Add in the olives, fresh basil and tuna (if using). Toss everything to combine. (Your hands work the best for this!) Taste and adjust salt and pepper if needed.
- Let the salad sit at room temperature for about 30 minutes to allow the flavors to meld. Transfer the salad to a serving dish and drizzle with extra-virgin olive oil, a sprinkle of fresh torn basil leaves and flaky sea salt. Enjoy!
Notes
- Assemble 30 to 60 minutes before serving in order to preserve the bright green color of the beans.
- Variations:
- Add hardboiled eggs
- Add cooked chickpeas or cannellini beans (or swap them out for the potatoes)
- Swap in briny capers for the olives
- Add mint to give it a Sicilian flair
- Add in high-season, juicy cherry tomatoes
- Swap in shrimp, fresh tuna, or maybe anchovies (yum!) for the canned tuna (tinned fish are very IN right now!)
- Serve over a bed of butter (or other) lettuce
We always had this when we were growing up- The Sicilian family staple- With or without tuna-
Sometimes scallions for a milder onion taste.
Also Lemon Juice is great!
All additions make it into a special addition to the summer table.
The beans are perfect cooked the way you do it.
I make it all summer and everyone loves the flavors.
Grazie Gloria!! Scallions are a very interesting addition….been making it for the last few weeks!
Great minds think alike. Just made this for lunch today!