Mediterranean Tuna, Potato, Olive, And Feta Salad With Garlic Dressing
Serves: 6
Marley Adams
1 January 1970
Based on User reviews:
52
Spice
52
Sweetness
40
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 large
Garlic (head)1 cup
Water3 tbsps
Balsamic Vinegar2 tsps
Extra-Virgin Olive Oil1 tsp
Dijon Mustard1
Salt10
KalamatasDirections:
1
Separate garlic cloves, leaving skins intact
2
In a large kettle cover potatoes with salted water by 2 inches and add garlic
3
Simmer potatoes and garlic until potatoes are just tender, about 20 minutes
4
Drain potatoes and garlic in a colander and, when cool enough to handle, cut potatoes into 1/4-inch-thick slices
5
Peel garlic and in a blender puree with water, vinegar, oil, mustard, and salt and pepper, to taste
6
Potatoes may be prepared and dressing made 1 day ahead and chilled separately, covered
7
Cut beans into 1-inch pieces
8
Have ready a bowl of ice and cold water
9
In a large saucepan of boiling salted water cook beans until crisp-tender, about 3 minutes for haricots verts or 6 minutes for regular green beans
10
In a colander drain beans and plunge into ice water to stop cooking
11
Pat beans dry
12
Cut bell pepper into 1/4-inch dice and halve cucumber lengthwise
13
Seed cucumber and diagonally cut into 1/4-inch thick slices
14
Pit and chop olives
15
Vegetables and olives may be prepared up to this point 4 hours ahead and chilled separately, covered
16
Drain tuna and transfer with potatoes, beans, bell pepper, cucumber, and olives to a large bowl
17
Just before serving, toss salad with dressing and crumble feta on top