Mediterranean Tuna, Potato, Olive, and Feta Salad with Garlic Dressing
- 1 large head garlic
- 1 1/2 pounds small red potatoes (each about 1 1/2 inches in diameter)
- 1/4 cup water
- 3 tablespoons balsamic vinegar
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon Dijon mustard
- Salt and pepper
- 3/4 pound haricots verts, or regular green beans
- 1 red bell pepper
- 1/2 English cucumber
- 10 kalamata or other brine-cured black olives
- 2 (6-ounce) cans solid white tuna in water
- 1/3 cup crumbled feta (about 2 ounces)
Separate garlic cloves, leaving skins intact. In a large kettle cover potatoes with salted water by 2 inches and add garlic. Simmer potatoes and garlic until potatoes are just tender, about 20 minutes. Drain potatoes and garlic in a colander and, when cool enough to handle, cut potatoes into 1/4-inch-thick slices. Peel garlic and in a blender puree with water, vinegar, oil, mustard, and salt and pepper, to taste. Potatoes may be prepared and dressing made 1 day ahead and chilled separately, covered.
Cut beans into 1-inch pieces. Have ready a bowl of ice and cold water. 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. In a colander drain beans and plunge into ice water to stop cooking. Pat beans dry.
Cut bell pepper into 1/4-inch dice and halve cucumber lengthwise. Seed cucumber and diagonally cut into 1/4-inch thick slices. Pit and chop olives. Vegetables and olives may be prepared up to this point 4 hours ahead and chilled separately, covered.
Drain tuna and transfer with potatoes, beans, bell pepper, cucumber, and olives to a large bowl.
Just before serving, toss salad with dressing and crumble feta on top.
Recipe courtesy of Gourmet Magazine
Recipe courtesy of Bobby Flay
Recipe courtesy of Dave Lieberman