Baby Octopus and Green Bean Salad
By: Taylor Davies
Published: Thursday, December 10, 2009 - 6:04pm

Ingredients




2 1/4 pounds green beans
14 ounces baby octopuses, cleaned and skinned
3/4 cup red wine vinegar
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh marjoram
1 tablespoon chopped fresh flat-leaf parsley
1 garlic clove, chopped
1 fresh chile
5 ounces canned tuna in oil, drained
Salt and pepper

Preparation

1 Cook the beans in lightly salted, boiling water until just tender, then drain and put in a salad bowl.  Bring a pan of water to a boil and add the octopuses.  Cook for 1 minute, then drain and half the larger ones, leaving the smaller ones whole. 2 Pour the vinegar into a small pan and add the basil, marjoram, parsley, garlic and chile. Bring to a boil and cook for a few minutes until reduced. Remove from the heat and strain into a bowl. 3 Flake the tuna and sprinkle it over the beans, then add the octopuses. 4 Drizzle olive oil over the salad, then spoon over the spiced vinegar and season with salt and pepper. Chill in the refrigerator for 2 hours before serving.

About


From, "The Silver Spoon."