High-Protein Green Bean & Tuna Salad

1. 1
   prep

   Prepare the green beans and ice bath.

   1.Trim the ends of the green beans and cut into 2-inch pieces.

   2.Fill a large bowl with ice and cold water; set aside.

   3.Bring a large pot of water to a rolling boil.
2. 2
   boil · ~3 min

   Blanch the green beans.

   1.Add 1 tsp salt to the boiling water.

   2.Drop the green beans into the boiling water and cook for 2-3 minutes until bright green and crisp-tender.

   3.Immediately drain and plunge the beans into the ice bath to stop cooking.

   4.Let them chill for 1 minute, then drain well and pat dry.

   TIPDon't skip the ice bath — it locks in the vibrant green color and keeps the beans crisp.
3. 3
   mix

   Make the lemon-mustard dressing.

   1.In a small bowl, whisk together olive oil, lemon juice, dijon mustard, and minced garlic.

   2.Season with a pinch of salt and freshly ground black pepper.

   3.Whisk until emulsified and smooth.
4. 4
   mix

   Assemble the salad.

   1.In a large bowl, combine blanched green beans, drained tuna, sliced red onion, and halved cherry tomatoes.

   2.Pour the dressing over the salad and toss gently to coat everything evenly.

   3.Scatter capers over the top and give one final gentle toss.

   TIPBreak the tuna into large chunks rather than shredding it — the salad looks and eats better with substantial flakes.
5. 5
   serve

   Serve or chill.

   Serve immediately at room temperature, or cover and refrigerate for 15-20 minutes to let the flavors meld. This salad keeps well in the fridge for up to 2 days.

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