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
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.
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.
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.
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.