Ingredients
2 Yukon Gold potatoes (12 ounces), peeled and sliced 1/2-inch thick
Kosher salt and freshly ground pepper
8 ounces green beans, trimmed
1/4 teaspoon grated garlic (from 1 small clove)
1 tablespoon red wine vinegar
1 pound tomatoes, such as Campari or beefsteak
1/4 cup extra-virgin olive oil, plus more for drizzling
1 can (15.5 ounces) white beans, such as cannellini, drained and rinsed
2 jars (each 5 ounces) high-quality tuna packed in oil, drained
Arugula, for serving
Preparation
Place potatoes in a medium saucepan; add enough water to cover by 2 inches and 1 tablespoon salt. Bring to a boil, then cook until fork-tender, about 5 minutes. Using a slotted spoon, transfer to a plate. Return water to a boil; add green beans and cook until bright green and crisp-tender, 3 to 4 minutes. Drain.
Mix together garlic and vinegar; let stand 5 minutes. Grate 1 or 2 tomatoes to yield 1/2 cup; add to vinegar mixture. Whisk in oil; season to taste. Cut remaining tomatoes into wedges, arrange on a platter, season, and drizzle with oil.
Toss white beans with half of dressing. Toss green beans with 1 tablespoon dressing; arrange on platter with potatoes, tuna, white beans, and arugula. Season to taste, drizzle with remaining dressing, and serve.
