First, I have to show you the three postcards that I have received. I don't know if you know it or not but Canada had a very long postal strike. They were only receiving their mail sporadically and things were not going out as scheduled. So yesterday I received two postcards from Canada that I had been anticipating. The car/wagon is from Danila with the theme of Summer Road Trip. The one pictured on the bottom left is from Monika, also for June's Summer Road Trip theme. I love her fiber artwork. I received it last month and forgot to blog about it. Oops! And then for July's Berry Picking theme Heather sent these cute strawberries. I think I'm still expecting two more, but hopefully they will arrive soon.
Here's where the potatoes come to play. I made a yummy salad tonight that I wanted to share. It is my go to recipe when I have picked a huge bowl full of green beans from our garden. The recipe is originally from Giada DeLaurentis. I saw her make it on the Food Network years ago and knew we would love it.
|sorry for the blurry photo|
Italian Tuna and Green Bean Salad
1-1/2 pounds slender green beans*
3 teaspoons salt
3 large red skinned potatoes, diced
1/3 cup freshly squeezed lemon juice*
2 garlic cloves, chopped fine
1 teaspoon dried oregano
3/4 teaspoon black pepper
8 ounces cherry tomatoes, cut in half*
1/2 cup chopped fresh basil*
1/4 cup chopped fresh parsley*
9 ounces canned Italian tuna packed in oil, drained
Cook the green beans in boiling water until crisp tender. Remove beans with a strainer and immediately plunge into ice water to cool completely. Drain and pat dry. Add 2 teaspoons salt to the same cooking liquid and bring to simmer. Add the potatoes and cook until they are tender but still hold their shape, about 8-10 minutes. Transfer the potatoes to the ice water bath and cool completely. Drain and pat dry with a towel.
In a small bowl, whisk the lemon juice, garlic, oil, oregano, 1 teaspoon salt and 3/4 teaspoon of pepper. Place the tomatoes, basil and parsley in a large serving bowl. Add tuna and toss gently to combine. Add the green beans and potatoes and gently combine. Pour the dressing over the salad and toss to coat.
* all picked from the garden today.
Thanks for stopping by...