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🥗 Colorful Tuna and Potato Salad with Beans

485 kcal · 30 min · 4 servings

Ingredients

• 1 lettuce
• 250 g green beans
• salt
• 4 tomatoes
• 400 g small, young boiled potatoes (if available, half of them purple potatoes)
• 1 can tuna (in water)
• 2 tbsp caper berries
• 50 g black olives
• 2 garlic cloves (peeled, large cloves sliced into strips)
• 1 lemon (juice)
• salt (pepper)
• 6 tbsp olive oil

Instructions

1. 1. Rinse the beans under running water.
2. 2. Bring plenty of water to a boil and add some salt.
3. 3. Cook the beans in it for about 8 minutes.
4. 4. Shock the beans immediately with cold water to stop the cooking process.
5. 5. Let the beans drain well in a colander.
6. 6. Wash the tomatoes under running water.
7. 7. Dry the tomatoes with a kitchen towel.
8. 8. Cut the tomatoes into eight equal pieces.
9. 9. Wash the salad greens under running water.
10. 10. Dry the salad, for example in a salad spinner.
11. 11. Tear the salad into bite-sized pieces.
12. 12. Cut the potatoes into halves or quarters.
13. 13. Place all prepared ingredients except the olives and capers into a large bowl.
14. 14. Heat two tablespoons of olive oil in a small pan.
15. 15. Add the garlic to the hot oil and sauté it briefly.
16. 16. Let the garlic-oil mixture cool down completely.
17. 17. Whisk the remaining ingredients for the vinaigrette in a small bowl.
18. 18. Add the cooled garlic oil to the vinaigrette and mix well.
19. 19. Pour the vinaigrette over the salad in the large bowl.
20. 20. Toss the salad so that all ingredients are evenly coated with the dressing.
21. 21. Divide the salad among the plates.
22. 22. Drain the oil from the tuna can.
23. 23. Break the tuna into small pieces.
24. 24. Distribute the tuna pieces, capers, and olives over the plated salad.

Nutrition per serving

• kcal: 485
• Protein: 29 g · Fett/Fat: 24 g · Carbs: 42 g