PrintIngredients
Units
Scale
- 10 ounces tuna
- 1/4 cup dill, fresh
- 1/2 pound fingerling potatoes
- 1/2 pound green beans
- 1/4 teaspoon onion powder
- 4 radishes
- 1/2 red onion
- 1 tablespoon lemon juice, fresh
- 1 pinch cayenne pepper
- 1/2 teaspoon sea salt
- 1/2 cup buttermilk
- 1/4 cup Greek yogurt
Instructions
- Cook the potatoes: Place the potatoes in a pot and cover with cold water. Bring to a boil over high heat, salt the water and lower heat to maintain a simmer. Cook until the potatoes are just fork tender (10-12 minutes). Remove potatoes with a slotted spoon and set aside to cool. Once cooled to room temperature, slice into halves or quarters.
- Blanch the green beans: Return the water to a boil and add the green beans. Cook until tender crisp (2-3 minutes). Remove the green beans with a slotted spoon and immediately place into an ice bath or colander under cold running water to stop the cooking process. Once cold, drain and set aside.
- Make the dressing: Whisk together all the dressing ingredients (Buttermilk, yogurt, onion powder, cayenne pepper, and lemon juice) in a small bowl or shake together in a jar.
- Toss everything together: Place the potatoes, green beans, tuna, radishes and onion in a large bowl. Pour over the dressing and toss gently to combine. Adjust salt and pepper to taste and enjoy!
Notes
I added three hard-boiled eggs to the recipe for flavor.