Ingredients

1 large head garlic

　　1 1/2 pounds small red potatoes (each about 1 1/2 inches in diameter)

　　1/4 cup water

　　3 tablespoons balsamic vinegar

　　2 teaspoons extra-virgin olive oil

　　1 teaspoon Dijon mustard

　　3/4 pound haricots verts (thin French green beans) or regular green beans

　　1 red bell pepper

　　1/2 English cucumber

　　10 Kalamata or other brine-cured black olives

　　two 6-ounce cans solid white tuna in water

　　1/3 cup crumbled feta (about 2 ounces)

　　

Step 1

Separate garlic cloves, leaving skins intact. In a large kettle cover potatoes with salted water by 2 inches and add garlic. Simmer potatoes and garlic until potatoes are just tender, about 20 minutes. Drain potatoes and garlic in a colander and, when cool enough to handle, cut potatoes into 1/4-inch-thick slices. Peel garlic and in a blender puree with water, vinegar, oil, mustard, and salt and pepper to taste. Potatoes may be prepared and dressing made 1 day ahead and chilled separately, covered.

　　

Step 2

Cut beans into 1-inch pieces. Have ready a bowl of ice and cold water. In a large saucepan of boiling salted water cook beans until crisp-tender, about 3 minutes for haricots verts or 6 minutes for regular green beans. In a colander drain beans and plunge into ice water to stop cooking. Pat beans dry. Cut bell pepper into 1/4-inch dice and halve cucumber lengthwise. Seed cucumber and diagonally cut into 1/4-inch-thick slices. Pit and chop olives. Vegetables and olives may be prepared up to this point 4 hours ahead and chilled separately, covered.

　　

Step 3

Drain tuna and transfer with potatoes, beans, bell pepper, cucumber, and olives to a large bowl.

　　

Step 4

Just before serving, toss salad with dressing and crumble feta on top.

　　

Nutrition Per Serving

Each serving about 313 calories and 7 grams fat.

　　#### Nutritional analysis provided by Gourmet