Sweet & Savory Kitchens

Aunt Suzy says

Just when I’m stuck for something good to cook, Food and Wine pushes out a recipe into my Facebook feed that says “make me!”.   This one caught my eye  – after all, it’s green bean season – and it is a winner!  I did only a little tweaking of the amounts and method. This is definitely a recipe I will make again (and maybe again).  This was delicious with a Pinot Grigio, but I have a hunch that the perfect match will be a dry French rose.

Margaux says

Yes, Yes, Yes!!!  This is an instant staple in our house.  I couldn’t stop eating it the night I made it, and I can’t wait until I make it again.  We had it with some crusty bread and a Sauvignon Blanc.  But I agree about the rose…we’ll do that next time.

Aunt Suzy says . . .

Update July 1, 2013 – this is delicious without the tuna as a side salad.  I just made it and served with grilled chicken and it was outstanding.  I’ve always wondered why someone would think to put orzo with potato salad, but this time I really noticed the mouth appeal of that combination and understood completely!

The Dressing

1/4 cup EV olive oil

juice of one medium lemon

1 large or two small garlic cloves, pressed through a garlic press

1 tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano)

Combine and whisk all ingredients till thorougly blended and a little emulsified.  Add salt and freshly ground black pepper to taste.

The Salad

1 pound green beans, trimmed and snapped in half

1 pound small new potatoes

1 cup orzo

1 pint grape or cherry tomatoes

2 six-ounce cans of tuna packed in olive oil, drained

1/4 cup chopped basil

1/4 cup chopped parsley

Place green beans in a steamer, bring water to a boil and steam for 5 minutes or until tender.  Drain and place in a large bowl.  At the same time, place unpeeled potatoes in a pot and cover with water.  Bring to a boil, reduce heat and simmer for 15 minutes until tender.  Drain and cool slightly.  Slice in half or quarters depending on size.  Add to the bowl with the green beans.  Cook the orzo according to directions.  Add to the bowl.  Add 3/4 of the dressing while this mixture is still warm and gently stir to blend.

Slice the tomatoes in half.  Chop the basil and parsley.  Add the tomatoes, herbs and the tuna to the bowl with the remainder of the dressing.  Gently toss to coat all ingredients with the dressing and thoroughly blend.  Garnish with a few small basil leaves.  Serve in individual bowls on a bed of lettuce.