BEANS, BEANS, AND MORE BEANS. THIS WAS WONDERFUL DAN

TUNA AND GREEN BEAN SALAD by CHEF DAN:


Serves 4

INGREDIENTS:



1 (7oz) can solid white tuna packed in water, drained and broke into pieces

1 pound green beans, trimmed,

2 red potatoes, diced

1/4 cup white wine vinegar

2 garlic cloves, chopped

2 scallions, cut in 2-inch pieces on the bias

3 tablespoons grape-seed oil

1 tablespoons dried oregano

12 cherry tomatoes, halved

1/2- fresh basil, torn into pieces

1/4- cup fresh cilantro, chopped

1/4-cup feta cheese, crumbled

Kosher salt and freshly ground black pepper



DIRECTIONS:



1. Cook the green beans in a stock pot of boiling water, stirring occasionally, about 4 minutes.

2. Transfer the green beans to ice water to stop cooking, reserve cooking liquid.

3. Drain and pat dry.

4. Add 2 teaspoons salt to the cooking liquid and bring to a simmer.

5. Add potatoes and cook until tender, about 8-10 minutes.

6. Transfer potatoes to ice water to cool.

7. Drain potatoes.

8. Pat dry.

9. In a bowl whisk white wine vinegar, garlic, oil, oregano, and 1 teaspoon each salt and pepper.

10. Place the tomatoes, basil and cilantro in a large serving bowl,

11. Add the tuna and toss gently to combine.

12. Add the green beans and potatoes and combine.

13. Pour the dressing over the salad to coat.

14. Top with scallions and feta cheese. ENJOY DAN: hallelujah