Another relaxing weeknight and another win for a fun new dinner.  The goal most weeknights is to have fun, be creative, and not having to work so hard that making dinner takes a long time…aka- we do not end up eating at 9 or 10pm (even if it happens from time to time).

The prep work was the largest part of your time on this recipe. Prepping the green beans, artichokes, roasted red pepper, making the dressing, and seasoning tuna. But as you take your first bite, it will all be worth it.

One of my favorite parts about this was finding my new favorite homemade dressing.  So simple to make and even better to eat – homemade honey mustard.  Throw all ingredients into a Mason jar and shake to combine. 

Blanching any vegetable (as we do to these green beans), makes them vibrant in color and cooks slightly, but they retain the crisp crunch of a bite we all love from our veggies.

Combine everything together on the stovetop for a quick sear to blend all flavors together and top with the amazing homemade dressing.  Another successful weeknight meal!

Green Bean, Artichoke & Tuna Salad

Ingredients:

• 1 lb green beans
• Roasted red pepper, one small peper roasted or 4-5 pieces from canned roasted red pepper, cut into strips
• 1 can rinsed and drained jarred quartered artichokes
• 8 oz canned tuna
• 2 Tbsp minced chives
• Capers
• Homemade Honey Mustard Dressing (see below)
• Avocado oil

Dressing Ingredients:

• 6 Tbsp extra virgin olive oil
• 2 Tbsp apple cider vinegar
• 1 Tbsp honey
• 1 Tbsp mustard
• 1/2 tsp fine sea salt
• Fresh ground black pepper

Preparation:

Start by making the dressing.  Combine all dressing ingredients in a small mason jar.  Shake until combined and fully emulsified.  Taste and add a touch more of any component you feel is missing.  Set aside.

Remove tuna from the can and drain.  Place in a small bowl and top with 1-2 Tbsp of the dressing.  Stir to coat and set aside.

For the green beans, bring a pot of water to a boil on the stove and make an ice bath to the side of the pot by putting ice in a bowl and filling with cold water.  Quick blanch the green beans by placing in the boiling water for 2-4 minutes until they are vibrant green.  Remove quickly and place in ice bath to stop the cooking.  Rest for 2 minutes. Then remove to a paper towel lined plate to cool.  Once cooled, slice the beans the long way down the center.

Heat a large skillet over medium heat.  Combine sliced green beans, artichokes, red pepper strips in a bowl.  Add small amount of avocado oil to pan until warm.  Pour beans mixture to the pan and sauté for a few minutes to warm the veggies, then remove from heat.

To assemble, place vegetables down on the plate. Add some of the dressed tuna and additional dressing for the vegetables.  Top with chives and capers and you are ready to serve.  Enjoy!

Happy Veggie’ing!!!

*Recipes from Nourish by Gisele Bündchen + the addition of tuna.