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Tuna salad with green beans and omelette

Tuna Salad with Green Beans and Omelet

With this salad on hand, no unexpected guests can catch you off guard! It's one of my all-time favorites — bright, juicy, incredibly easy, and best of all, quick to throw together.

Irisha

Recipe author

Tuna salad with green beans and omelette

Composition / ingredients

Servings:

Lettuce (1 bunch of leaf lettuce or a mix of salad greens)

Green string beans

100

Canned tuna

180

Bell pepper (a small one, or half an orange and half a red pepper)

Onion

Egg

Water (sparkling mineral water or milk)

Vegetable oil (for frying the omelet)

Olive oil

White wine vinegar (or lemon juice)

Mustard (sweet mustard)

0.5

Garlic

Fresh herbs

Salt

Ground red pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 8 g

Fats 52 % 12 g

Carbohydrates 13 % 3 g

152 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 15 min

Step 1:

The ingredients for the salad.
Step 2:

The ingredients for the dressing.
Step 3:

Finely chop the garlic clove and the fresh herbs. Combine all the dressing ingredients and whisk lightly.
Step 4:

Cut the green beans into 1-inch (3 cm) pieces and blanch in boiling water for 5–6 minutes. Drain in a sieve and plunge straight into cold water.
Step 5:

Cut the bell pepper into thin strips and slice the onion into rings.
Step 6:

Beat the egg with the water, add a pinch of salt and pepper, and whisk with a fork.
Step 7:

On a hot skillet, fry 1–2 thin egg crêpes (I got just one). Slice into thin strips.
Step 8:

Arrange the lettuce leaves on a plate.
Step 9:

Top with the bell pepper and green beans.
Step 10:

Add the tuna, omelet strips, and onion rings. Drizzle with the dressing and serve. Enjoy!