Nice salad

Name: Nice salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 400 g Tomatoes; 3 Garlic cloves; 4 Eggs (size M); 250 g green beans; 12 black olives with stone; 1 small onion; 3 TABLESPOONS Red wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 7-10 Tbsp Sugar; 3 TABLESPOONS Olive oil; 2 tin(s) (185 g each) Tuna fish natural; 6 Stem(s) Parsley; 1 can(s) (425 ml) large white beans

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

400 g Tomatoes
3 Garlic cloves
4 Eggs (size M)
250 g green beans
12 black olives with stone
1 small onion
3 TABLESPOONS Red wine vinegar
7-10 Tbsp Salt
7-10 Tbsp black pepper
7-10 Tbsp Sugar
3 TABLESPOONS Olive oil
2 tin(s) (185 g each) Tuna fish natural
6 Stem(s) Parsley
1 can(s) (425 ml) large white beans

Directions

1
Wash the tomatoes and carve them crosswise. Place the tomatoes and garlic on a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes.
2
Boil eggs in boiling water for 8-10 minutes until hard, drain and quench. Clean and wash green beans and cook them in boiling salted water for about 15 minutes. Cut each olive open lengthwise on one side, remove stone.
3
Remove the tomatoes, let them cool down a little and skin them. Squeeze the garlic out of its skin. Peel onion. Chop garlic and onion finely. Beat garlic, onion and vinegar. Season with salt, pepper and sugar.
4
Add oil drop by drop. Chop the tomatoes coarsely and mix with the vinaigrette. Drain and chop the tuna. Wash parsley, dab dry, remove leaves and chop coarsely, except for a few for garnishing.
5
Put green and white beans one after the other in a sieve and rinse with cold water. Peel and quarter the eggs. Carefully mix white and green beans, olives, parsley, tuna and tomatoes with vinaigrette.
6
Season salad with salt and pepper and arrange on plates with the egg quarters. Garnish with parsley.