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OR Mushroom Stories, Edible Portland

Salad of Potatoes, Green Beans, Radishes and Tuna

Add 2 to 3 hard-boiled eggs to this crunchy salad for a more substantial dish. Add brine-cured black olives and salt-packed anchovies and capers, rinsed and soaked, for a more classic version. For her composed salads, Julia Child insists on tossing each ingredient in dressing separately before arranging – it actually makes for a tastier dish!


2 cloves garlic, minced
Fine sea salt
2 Tbsp lemon juice
1/2 tsp Dijon mustard
1/2 cup extra-virgin olive oil
Several Tbsp chopped fresh herbs, such as chervil, marjoram, lovage, chives, basil

1. Mash the garlic with 1/2 tsp salt. Whisk in the lemon juice and Dijon mustard. Slowly drizzle in the oil while whisking to make a thick, emulsified dressing. Add salt to taste. Just before using, fold in the chopped herbs.

Makes 1 cup


3 to 4 medium-sized potatoes
2 green onions, stems removed, green and white portions minced
Fine sea salt and freshly ground black pepper
1/2 pound fresh string beans
7 ounces (3/4 cup) canned tuna
2 to 3 Tbsp chopped fresh parsley
1 bunch radishes and their greens
1 large head Boston lettuce
Freshly ground black pepper

1. Wash the potatoes and put them in a large saucepan. Cover with cold water and bring to a boil. Simmer until tender when pierced with a knife, 25 to 30 minutes, then drain. Halve the potatoes and then cut into 3/8-inch-thick slices. Toss warm potatoes with 1/4 cup dressing, minced green onions, and salt and pepper to taste. Cover and refrigerate. Can be made 1 day in advance.

2. Cut or snap the stem ends off of the beans. Bring a large pot of water to a boil, season with salt until it tastes like ocean water. Add the beans and cook until a little tender but firm, 4 to 6 minutes. Drain, rinse under cold water until cool and set aside.

3. Gently separate tuna into large pieces and toss with a spoonful of dressing and parsley. Cut radishes into quarters, removing greens. Toss radishes and green beans with a spoonful of dressing. Wash and dry lettuce and radish greens, and toss with 1/4 cup dressing. Place in bowl or platter. Place potatoes, tuna, radishes and green beans on the lettuce, grind pepper over the top and serve immediately.

Makes 4 servings

NOTE: Try making with home-canned albacore for a local take on this classic recipe! How to make Home-Canned Tuna.

Recipe by Edible Portland

Photo by Leela Cyd Ross

One Response to “Salad of Potatoes, Green Beans, Radishes and Tuna”

  1. Edible Portland» Home-Canned Tuna
    June 1st, 2012 at 3:25 pm

    […] Recipe for Salad of Potatoes, Green Beans, Radishes and Tuna (pictured right) […]

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