New This Month

Mediterranean Tuna Salad with Roasted Potato Wedges

This Mediterranean tuna salad, a variation on salad nicoise, includes spinach, roasted red pepper, and wedges of roasted potatoes, along with the traditional tuna and haricots verts.

  • Servings: 6

Source: Martha Stewart Living, June 1999


  • 6 new red potatoes, cut into 1/2-inch-thick wedges
  • 1 red pepper
  • 1 pound haricots verts, stems trimmed
  • 1 1/2 cups loosely packed fresh basil leaves
  • 2 1/2 tablespoons white-wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 tablespoons olive oil
  • 1 bunch (5 cups) spinach leaves, chopped
  • 12 cherry tomatoes, halved
  • 2 stalks celery, cut into 1/4-inch-thick slices
  • 1 cucumber, seeded, halved lengthwise, and cut into 1/4-inch-thick slices
  • 2 scallions, white and pale-green parts only, thinly sliced
  • 2 six-ounce cans water-packed solid white tuna, drained
  • 6 Kalamata olives, pitted and chopped


  1. Heat oven to 450 degrees. Place potatoes on a baking sheet lined with parchment paper; roast until browned, about 30 minutes. Meanwhile, roast red pepper over gas burner until charred on all sides. Place in a bowl; cover with plastic wrap. Set aside for 15 minutes. Remove skin and seeds; cut into 1-inch pieces.

  2. Fill a bowl with water and ice; set aside. Bring a pot of water to a boil; add haricots verts. Cook until bright green and just tender, about 2 minutes. Drain; transfer to the ice bath until cool. Drain again, and set aside.

  3. Place basil, vinegar, salt, pepper, and 2 tablespoons warm water in a blender, and puree until smooth. With motor running, add olive oil, and puree until combined. Set aside.

  4. In a large bowl, combine spinach, tomatoes, celery, cucumbers, scallions, roasted potatoes and peppers, reserved basil puree, and tuna; toss. Divide haricots verts among six plates; top with tuna salad. Garnish with chopped Kalamata olives, and serve.

Reviews Add a comment