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🥗 Creamy Bean and Tuna Salad with Fresh Vegetables

400 kcal · 30 min · 4 servings

Ingredients

• 80 g dried cannellini bean
• 1 clove garlic
• 1 sprig rosemary
• 2 tomatoes
• 150 g celery (2 stalks)
• 1 mini cucumber
• 0.5 bunch parsley
• 1 tsp Dijon mustard
• 1 tbsp white wine vinegar
• salt
• pepper
• cane sugar
• 3 tbsp olive oil
• 160 g tuna in its own juice

Instructions

1. 1. Place the beans in a large bowl.
2. 2. Cover the beans with plenty of cold water.
3. 3. Let the beans soak in the water overnight.
4. 4. Drain the soaking water the next day.
5. 5. Peel the garlic cloves.
6. 6. Wash the rosemary sprigs.
7. 7. Put the beans, garlic, and rosemary into a pot.
8. 8. Cover the ingredients with fresh water.
9. 9. Bring the water to a boil.
10. 10. Skim off the rising foam as needed using a skimmer.
11. 11. Reduce the heat to a low setting.
12. 12. Cook the beans for about 50 minutes.
13. 13. Ensure the beans are cooked through but still retain a slight bite.
14. 14. Wash the tomatoes under running water.
15. 15. Cut out the green stem areas of the tomatoes in a wedge shape.
16. 16. Quarter the tomatoes.
17. 17. Remove the core of the tomatoes.
18. 18. Cut the tomatoes into small pieces.
19. 19. Wash the celery.
20. 20. Remove the stringy fibers from the celery.
21. 21. Shave the celery into very thin slices.
22. 22. Wash the cucumber.
23. 23. Dry the cucumber or peel it.
24. 24. Quarter the cucumber.
25. 25. Remove the core of the cucumber.
26. 26. Cut the cucumber into fine cubes.
27. 27. Wash the parsley.
28. 28. Shake the parsley dry.
29. 29. Chop the parsley leaves roughly.
30. 30. Put mustard, vinegar, salt, pepper, and sugar into a separate bowl.
31. 31. Whisk the sauce ingredients together well.
32. 32. Slowly stir the olive oil into the sauce.
33. 33. Mix the salad dressing with the tomato pieces.
34. 34. Add the cucumber cubes to the mixture.
35. 35. Add the celery slices to the mixture.
36. 36. Add the chopped parsley to the mixture.
37. 37. Place the tuna in a sieve.
38. 38. Let the tuna oil or water drain off.
39. 39. Flake the tuna apart slightly with a fork.
40. 40. Drain the cooked beans.
41. 41. Remove the garlic and rosemary from the beans.
42. 42. Let the beans drain well.
43. 43. Let the beans cool for about 5 minutes.
44. 44. Add the cooled beans to the rest of the salad ingredients.
45. 45. Season the salad with salt and pepper to taste.
46. 46. Stir the tuna into the salad at the end.
47. 47. Serve the salad lukewarm.

Nutrition per serving

• kcal: 400
• Protein: 29 g · Fett/Fat: 21 g · Carbs: 22 g