Warm Potato, Tuna, and Green Bean Salad with Pesto Sauce
Main Dishes • Belgian
Description
Warm potato, tuna, and green bean salad with pesto sauce.
Ingredients
- New Potatoes ½ kg
- Canned tuna in its own juice 1 can
- Marinated cherries 8 pieces
- Spinach 5 oz
- Chinese green beans 5 oz
- Nuts to taste
- Ocean salt to taste
- Ground Black Pepper to taste
- Butter 1 tablespoon
- Olive Oil 2 spoons
- Pesto 1 tablespoon
- Leek 1 stalk
Step-by-Step Guide
Step 1
Cut the potatoes into large wedges and boil them until tender, about 8 to 10 minutes.
Step 2
Meanwhile, prepare the salad dressing by mixing pesto with olive oil. Cut the tomatoes in half, drain the juice from the tuna, and break the fish into pieces.
Step 3
In a dry skillet, toast the nuts (you can use any kind, but I used cashews, pistachios, and pine nuts).
Step 4
Three minutes before the potatoes are done, add the green beans to the pot.
Step 5
Sauté the sliced leek in olive oil until lightly browned.
Step 6
Drain the water from the vegetables and add them to the onions, then add a little bit of butter and sauté the vegetables for a short while.
Step 7
Transfer the cooked vegetables to a salad bowl. Add the spinach and toasted nuts, and toss gently to warm them slightly. Season with salt and pepper. Top with tomatoes and tuna, drizzle with dressing, and gently mix.
Step 8
To taste, add a few slices of Parmesan on top. Serve with fragrant bread.
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