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Potato, Green Beans, Tuna and Egg Salad · GialloZafferano.com

• 0:00
  Speaker 1: Potato salad with green beans, tuna and eggs is a
• 0:03
  Speaker 1: fresh and satisfying dish, perfect for hot days. It is
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  Speaker 1: light but rich in flavor, with soft potatoes, crisp green beans,
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  Speaker 1: and the intense taste of tuna and hard boiled eggs.
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  Speaker 1: You serve it cold, so it suits picnics, beech days,
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  Speaker 1: and easy summer meals, and it also keeps well in
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  Speaker 1: the refrigerator for the next day. For four servings, you
• 0:25
  Speaker 1: need about twenty minutes of preparation time and about twenty
• 0:28
  Speaker 1: five minutes of cooking time. You need these ingredients seven
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  Speaker 1: hundred and fifty grams of potatoes, about one point seven pounds,
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  Speaker 1: five hundred grams of green beans, about one point one pounds,
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  Speaker 1: three hundred and fifty grams of tunaine oil, about twelve
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  Speaker 1: point five ounces, four eggs extra virgin olive oil, as kneaded,
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  Speaker 1: fine salt, as kneaded, black pepper, as kneaded. You start
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  Speaker 1: with the green beans. You trin the ends, and if
• 1:02
  Speaker 1: they are long, you cut them into two or three pieces.
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  Speaker 1: You bring a pot of salted water to a boil.
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  Speaker 1: You blanch the green beans in the boiling salted water
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  Speaker 1: for about ten minutes. Until they are cooked but still
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  Speaker 1: slightly crisp. While the green beans cook, you peel the potatoes.
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  Speaker 1: You cut the potatoes into irregular chunks of similar size
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  Speaker 1: so they cook evenly. After ten minutes, you drain the
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  Speaker 1: green beans, but you keep the cooking water in the pot.
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  Speaker 1: You place the drained green beans into a bowl of
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  Speaker 1: ice water. You let them cool completely so they keep
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  Speaker 1: a nice green color and a firm texture. In the
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  Speaker 1: same pot with the reserved cooking water, you add the
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  Speaker 1: potato chunks. You bring the water back to a boil,
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  Speaker 1: and you cook the potatoes for about ten to fifteen minutes,
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  Speaker 1: depending on the size of the pieces. You check that
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  Speaker 1: they are tender but not falling apart. You use a
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  Speaker 1: slotted spoon to lift the potatoes from the wall, and
• 2:00
  Speaker 1: you place them in a bowl. You let the potatoes cool.
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  Speaker 1: While the potatoes cook, you prepare the eggs. You place
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  Speaker 1: the eggs in a small saucepan and you cover them
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  Speaker 1: with cold water. You put the saucepan on the stove.
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  Speaker 1: When the water starts boiling. You cook the eggs for
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  Speaker 1: eight to ten minutes to obtain hard boiled eggs. You
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  Speaker 1: then drain the eggs and you peel them while they
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  Speaker 1: are still warm. You cut the hard boiled eggs into wedges.
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  Speaker 1: Now you assemble the salad. You take a large bowl.
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  Speaker 1: You add the coold green beans. You add the cooled potatoes.
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  Speaker 1: You drain the tuna in oil, and you add the
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  Speaker 1: tuna to the bowl, breaking it into large flakes. You
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  Speaker 1: add the egg wedges gently so they do not break
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  Speaker 1: too much. You season with black pepper and fine salt,
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  Speaker 1: according to taste. You drizzle generously with extra virgin olive oil.
• 3:00
  Speaker 1: You mix carefully to combine all ingredients without crushing the
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  Speaker 1: potatoes and eggs. You serve the potato, green bean, tuna
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  Speaker 1: and egg salad at room temperature or slightly chilled. If
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  Speaker 1: you do not serve it immediately, you cover the bowl
• 3:14
  Speaker 1: and you store it in the refrigerator. You can keep
• 3:18
  Speaker 1: this salad in the fridge for one to two days
• 3:21
  Speaker 1: if you prepare it a few hours in advance and
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  Speaker 1: you let it rest in the refrigerator. The potatoes and
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  Speaker 1: green beans absorb the dressing better and the flavors become
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  Speaker 1: even more intense and fresh.