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🥗 Nice Salad with Tuna

342 kcal · 30 min · 4 servings

Ingredients

• 200 g Kenya bean
• 200 g mixed leaf salad (e.g. oak leaf, sorrel, Lollo rosso)
• 4 eggs
• 60 g caper berries
• 200 g tuna can (in its own juice)
• 100 g black olives (pitted)
• 4 tbsp white wine vinegar
• 4 tbsp olive oil
• salt
• pepper
• 1 pinch sugar

Instructions

1. 1. Remove the stems and strings from the green beans.
2. 2. Rinse the beans thoroughly.
3. 3. Bring water with salt to a boil.
4. 4. Cook the beans in the salted water for about 6 minutes.
5. 5. Immediately shock the beans with cold water to stop the cooking process.
6. 6. Let the beans drain well in a colander.
7. 7. Wash the salad greens thoroughly.
8. 8. Remove any wilted or inedible leaves.
9. 9. Spin the salad dry.
10. 10. Tear the salad into bite-sized pieces if necessary.
11. 11. Boil the eggs hard for 10 minutes.
12. 12. Shock the boiled eggs with cold water.
13. 13. Peel the eggs completely.
14. 14. Cut the eggs into quarters.
15. 15. Drain the capers from the jar.
16. 16. Drain the water from the tuna.
17. 17. Flake the tuna with your fingers.
18. 18. Distribute all prepared ingredients onto small plates or bowls.
19. 19. Whisk vinegar and oil together in a small bowl.
20. 20. Season the dressing mixture with salt.
21. 21. Season the dressing mixture with pepper.
22. 22. Season the dressing mixture with sugar.
23. 23. Drizzle the dressing over the salad.
24. 24. Serve the salad immediately.

Nutrition per serving

• kcal: 342
• Protein: 20 g · Fett/Fat: 27 g · Carbs: 6 g