Green Bean Salad with Pancetta and Tuna
Pancetta offers just the right amount of salt to complement our savory Genova Albacore in this easy and colorful side dish. Add a little zing from the red wine vinegar and Dijon mustard, and you have a simple salad that’s full of lively flavor.
20 Minutes Total Time
4 Servings
Ingredients
- 3 Tablespoons extra-virgin olive oil
- 2 Tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- Freshly ground black pepper
- 4 oz. pancetta, sliced into ½-inch cubes
- 1 lb. fresh green beans
- 5 oz. can Genova Albacore Tuna in Olive Oil, drained
Directions
- In a medium bowl, whisk together the olive oil, vinegar, mustard, salt and black pepper to taste. Set the dressing aside.
- Place a skillet over medium heat and add the pancetta. Cook, stirring occasionally, until it’s browned and crisp, about 10 minutes. Transfer to a paper towel-lined plate.
- Cook the beans in boiling salted water until they turn bright green, 2-3 minutes. Drain and rinse under cold running water.
- Put the beans in a serving bowl and toss with the dressing, pancetta and Genova Albacore Tuna. Serve warm or at room temperature.
