Can I use frozen green beans instead of fresh?

Yes, you can use frozen green beans, but the texture will be slightly different. Make sure to thaw and pat them dry thoroughly before blanching briefly. However, for optimal crunch and flavor, fresh green beans—especially haricots verts—are the superior choice in this salad.

Can this salad be made ahead of time?

Absolutely. You can blanch the beans and slice the onions a day in advance. Store all components separately and assemble just before serving to preserve texture and freshness. Avoid dressing the salad ahead of time, as the lemon and olive oil may soften the beans if left too long.

What type of tuna is best (oil-packed vs. water-packed)?

Oil-packed tuna is the best option for this recipe. It adds richness and flavor without the need for extra seasoning. Water-packed tuna is leaner but often drier and less flavorful. If using water-packed, add a bit more olive oil and lemon juice to compensate.

How long will leftovers keep in the fridge?

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The beans may lose some of their crunch, but the flavors will deepen. To refresh, add a splash of lemon juice and a pinch of salt before serving.

Italian Tuna Green Bean Salad: Light, Fresh, and Protein-Packed

Description

Italian Tuna Green Bean Salad is a fresh, protein-packed, 15-minute meal perfect for warm days and quick lunches.

Ingredients

1 pound thin green beans (such as haricot verts), ends trimmed
1/4 to 1/2 small red onion, very thinly sliced
2 cans (5 oz each) tuna packed in olive oil (do not drain)
Juice of 1 lemon (or more to taste)
Extra virgin olive oil, for drizzling
Coarse sea salt, to taste
1/4 cup fresh flat-leaf parsley leaves

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Instructions

Bring a pot of salted water to a boil and prepare a bowl of ice water.
Blanch the green beans in boiling water for 20 seconds, then immediately transfer them to the ice bath.
Once cooled, drain and thoroughly dry the beans using a towel.
Arrange the green beans on a serving platter. Top with sliced red onions and chunks of tuna, including some of the oil from the cans.
Drizzle with lemon juice and extra virgin olive oil.
Sprinkle with sea salt and parsley. Serve immediately for best taste and texture.

Prep Time: 14 minutes
Cook Time: 01 minutes
Category: Protein-Packed Salads
Method: Blanching, Assembling
Cuisine: Italian-Inspired