Warm Green Bean and Tuna Salad

This one came together on a weeknight when I had a bag of green beans going soft in the crisper and a tin of tuna in the cupboard. It is the sort of meal you make without really planning, and it tastes like you did. Green beans have been a backbone of home cooking for a long time, and they suit salads well because they hold their shape and bite once they are cooked, not mushy. Keep them just tender and they will soak up a dressing nicely.

A food fact worth knowing: green beans are picked young, before the seeds swell inside the pod, which is why we eat the whole thing. That is also why they cook quickly. Once they are steamed, rinse them under cold water and drain them well. If they are still steaming when you add the oil and vinegar, the dressing slides off and pools at the bottom of the bowl instead of clinging to the beans.

Tuna in springwater is my pick here because it tastes clean and lets the sharp onion and balsamic come through. Drain it properly, then break it up with a fork so it spreads through the salad rather than landing in lumps. Red onion is strong, so dice it finely and, if it bites too hard for you, rinse the dice in cold water for a minute and pat it dry. The feta goes in last and only gets a gentle stir, so it stays in crumbles and salty pockets.

The toasted almonds are the part I would not skip. Put them in a dry pan over a medium heat and shake the pan often, since they go from golden to burnt quickly. Scatter them over just before serving so they stay crisp. If you have toasted almonds left over, keep them in a jar with the lid on. They are good on oatmeal, yoghurt or a bowl of greens for a few days.

This salad sits happily next to a few other dishes. A grain bowl is an easy partner, and Toasted Almond and Cranberry Wild Rice makes a satisfying side if you want something more filling. For a lighter plate, Cool Watermelon Salad with Feta and Arugula brings a fresh, juicy contrast. If you are feeding a crowd, Garlic Roasted Broccoli with Almonds fits alongside without fighting for attention.

Leftovers keep in a sealed container in the fridge for a day. The beans will soften a little, so I would eat them cold or at room temperature rather than reheating them. Add a squeeze of fresh lemon juice before serving if the dressing has faded, and it will taste bright again.