Tuna and string bean salad

Fresh, healthy, light, with a spicy dressing! Salad with tuna and string beans is a quick and very easy to prepare recipe. This salad is quite hearty, due to fish and eggs. And their combination with fresh vegetables will be appreciated by supporters of a balanced diet.

katushafin

Recipe author

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Composition / ingredients

Servings:

Lettuce leaves

Tomatoes (not large, or 2 large, or 12 cherry)

Green string beans

150

Eggs (boiled)

Canned tuna

100

For refueling:

Olive oil

Lemon juice

Mustard (not sharp)

0.5

Ground black pepper

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 36 % 5 g

Fats 43 % 6 g

Carbohydrates 21 % 3 g

83 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 30 min

Step 1:
How to make a salad with tuna and string beans? Prepare the products. Any salad leaves are suitable as a base. I have iceberg and spinach. Pre-cook the eggs and cool them. If the beans are frozen, then it is not necessary to defrost them. Take natural tuna, without oil. Drain the liquid from it.
Step 2:
Boil the beans in salted water for 5-7 minutes. Then throw it on a sieve and pour cold water over it — so it will retain a bright green color. Cool it down.
Step 3:
Prepare the salad dressing products. Take any mustard, not spicy. I have seeds, but it's not necessary at all. You can take the usual vegetable oil.
Step 4:
How to make refueling? Mix all the ingredients for the dressing until a homogeneous emulsion. Add salt and pepper to taste.
Step 5:
Tear the salad leaves into a plate. It is important to do this with your hands, from contact with a knife, lettuce oxidizes faster and wilts. Wash the tomatoes, dry them, cut them. Large into slices, cherry in half. Add tomatoes to the salad. Put the cooled beans.
Step 6:
Pour half of the dressing over the salad, gently mix it with two forks.
Step 7:
Peel the eggs from the shell and cut into quarters. Put it on top of the salad. Arrange the tuna slices on top. Pour the leftover dressing over the salad. Serve immediately to the table. Bon appetit!

The salad is very tasty, I've been cooking it for a long time and with enviable regularity. I really like this dressing with grainy mustard, the grains give an interesting note to the taste. I often add honey to the dressing, but this is for an amateur, not everyone likes sweet and salty in one plate.
Salads of this type — from fresh herbs and vegetables — are not stored for a long time, vegetables let juice, and the greens fade quickly. therefore, they are served immediately on the table. And seasoned with sauce just before serving. Keep this in mind when cooking. Alternatively, you can add all the ingredients in layers without stirring, put them in the refrigerator, and pour the dressing before serving, but then do not mix.
Quail eggs will look beautiful in this salad.
To make the dish more satisfying, add boiled potatoes to it. Then it will look like the famous salad "Nicoise".

Shake the can before buying. The more liquid there is in it, the smaller the fish.

How to cook hard-boiled eggs? So that the eggs do not crack when cooking, put them in cold water and put them to cook on a small fire. Boil the eggs for 9 minutes after boiling, then pour cold water and cool. From a sharp temperature drop, the shell will be better cleaned.

Prepare salads only from fully chilled foods. Cooked from warm, the salad can quickly deteriorate.