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🌹 Rose Salad with Tuna and Beans

420 kcal · 25 min · 4 servings

Ingredients

• 200 g Tuna (in its own juice, drained)
• 150 g Boiled green beans (or whole beans)
• 4 Stk Eggs (hard-boiled)
• 250 g Potatoes (waxy)
• 50 g Olives (black, pitted)
• 200 g Tomato (firm)
• 100 g Chickpeas (cooked, drained)
• 10 g Mustard
• 30 ml Olive oil
• 15 ml Lemon (juice)
• 2 g Salt
• 1 g Sugar

Instructions

1. 1. Wash the potatoes and boil them in salted water for about 15 minutes until tender but firm. Let them cool and slice them.
2. 2. Boil the green beans in salted water for 5-7 minutes until cooked but crisp. Shock them in cold water.
3. 3. Boil the eggs in salted water for 9 minutes. Peel them and cut them into quarters.
4. 4. Whisk mustard, lemon juice, oil, salt, and sugar in a bowl to make an emulsion for the dressing.
5. 5. Flake the tuna into coarse pieces using a fork.
6. 6. Cut the tomato into wedges.
7. 7. Create an elegant circle on a large platter or four individual plates using the ingredients: potatoes, beans, tuna, tomatoes, chickpeas, and olives.
8. 8. Place the egg quarters in the center or distributed on top.
9. 9. Carefully remove the goat cheese from the netting (for instant cheese) and crumble it.
10. 10. Drizzle the dressing over the salad, sprinkle with walnuts, and serve immediately.

Nutrition per serving

• kcal: 420
• Protein: 35 g · Fett/Fat: 18 g · Carbs: 30 g