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🥗 Hearty Potato and Tuna Salad with Green Beans

485 kcal · 30 min · 4 servings

Ingredients

• 800 g firm-cooking, small potatoes
• salt
• 250 g green beans
• 125 ml meat broth
• 4 tbsp white wine vinegar
• 1 tsp hot mustard
• 2 cans tuna (approx. 80 g each, in its own juice)
• 1 tbsp capers (jar)
• 1 tsp chive rings
• 1 tbsp chopped parsley
• 4 tbsp sunflower oil
• pepper (from the mill)

Instructions

1. 1. Wash the potatoes thoroughly under running water.
2. 2. Bring a pot of salted water to a boil.
3. 3. Add the potatoes to the boiling water.
4. 4. Cook the potatoes for about 25 minutes until tender.
5. 5. Wash the green beans thoroughly as well.
6. 6. Remove the tough ends from the beans.
7. 7. Bring a new pot of water with a pinch of salt to a boil.
8. 8. Cook the beans for 8 to 10 minutes.
9. 9. Drain the beans and rinse them with cold water to stop the cooking process.
10. 10. Let the beans drain well.
11. 11. Warm the broth slightly in a small pot.
12. 12. Stir the vinegar and mustard into the warm broth.
13. 13. Remove the pot from the heat.
14. 14. Drain the cooked potatoes.
15. 15. Let the potatoes steam for a short moment.
16. 16. Halve the potatoes.
17. 17. Pour the vinegar-mustard broth over the potatoes.
18. 18. Gently mix the potatoes so they do not break apart.
19. 19. Let the marinated potatoes sit for about 30 minutes.
20. 20. Drain the oil from the tuna can.
21. 21. Flake the tuna meat with a fork.
22. 22. Fold in the tuna, capers, herbs, beans, and oil into the potatoes.
23. 23. Season the salad to taste with salt and pepper.
24. 24. Let the finished salad rest for another 20 minutes.
25. 25. Serve the salad in small bowls.

Nutrition per serving

• kcal: 485
• Protein: 27 g · Fett/Fat: 26 g · Carbs: 35 g