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Tuna Bean and Egg Salad

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635
Kitchen European
Calorie content 66.5 kcal
Portions 2 port.
Cooking time 40 minutes
Proteins * 7.1 gr.
Fats * 4.1 gr.
Carbohydrates* 4.5 gr.
* per 100 gr. product
Tuna Bean and Egg Salad
Content

For a romantic dinner for two, a French vegetable salad with tuna, egg and beans is perfect with a glass of red wine. The dish contains a lot of vegetables and herbs, spices, seasoned with lemon juice and olive oil

Ingredients

Cooking process

step 1 out of 12
Boil the egg in salted water for about 7-10 minutes. after boiling. Refrigerate and clean. Heat sunflower oil in a frying pan, put peeled and finely chopped clove of garlic, washed boiled beans there.
step 2 out of 12
Sprinkle the mixture of beans and garlic with salt and pepper. When the garlic is fried and the beans are golden brown, remove the pan from the stove. If using canned beans, this step can be omitted.
step 3 out of 12
Cut clean tomatoes in half and core. Cut each half into 6 thin slices. Fold into a bowl. Finely chop the egg and sprinkle with tomatoes.
step 4 out of 12
Cut off the sides of bell pepper and chop into thin strips. Add to tomatoes.
step 5 out of 12
Wash the cucumber, do not peel it. Cut the fruit in half and then slice each half lengthwise into thin cubes. Put with vegetables.
step 6 out of 12
Tear clean lettuce leaves with your hands and add to a salad bowl.
step 7 out of 12
Cut the sweet purple onion into thin half rings.
step 8 out of 12
Prepare the dressing by mixing the juice of half a lemon, salt, olive oil, black pepper, chopped parsley.
step 9 out of 12
The salad is seasoned before serving to prevent the vegetables from releasing juice.
step 10 out of 12
Decorate the salad with warm beans. Top with anchovies.
step 11 out of 12
Place the pieces of tuna on top of the salad.
step 12 out of 12
The salad can be seasoned with dried thyme or Provencal herbs.

Bon Appetit!

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