Salad Nicoise with green beans and tuna

Name: Salad Nicoise with green beans and tuna
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Eggs (size M); 300 g green beans; 7-10 Tbsp Salt; 1 (approx. 300 g) Lettuce; 1 can(s) (210 ml) Tuna fish natural; 8 medium-sized cherry tomatoes (approx. 30 g each); 3 TABLESPOONS Vinegar (e.g. red wine vinegar); 7-10 Tbsp Pepper; 1 pinch Sugar; 3 TABLESPOONS Olive oil; 1 medium onion; 7-10 Tbsp Sea salt; 50 g black olives

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Eggs (size M)
300 g green beans
7-10 Tbsp Salt
1 (approx. 300 g) Lettuce
1 can(s) (210 ml) Tuna fish natural
8 medium-sized cherry tomatoes (approx. 30 g each)
3 TABLESPOONS Vinegar (e.g. red wine vinegar)
7-10 Tbsp Pepper
1 pinch Sugar
3 TABLESPOONS Olive oil
1 medium onion
7-10 Tbsp Sea salt
50 g black olives

Directions

1
Cook the eggs in boiling water for about 9 minutes. In the meantime wash, clean and halve the beans. Cook in boiling salted water for about 8 minutes. Drain the eggs, quench and remove the shell. Halve the eggs.
2
Clean and wash the salad, pluck into bite-sized pieces and drain. Drain tuna and pluck into medium sized pieces. Wash and halve the tomatoes. Season vinegar with salt, pepper and sugar. Stir in the oil bit by bit. Drain and quench the beans. Peel onion and cut into rings. Mix salad, beans, tomatoes, eggs, tuna and onion. Drizzle with the vinaigrette and arrange on plates.
3
Drain and quench the beans. Peel onion and cut into rings. Mix salad, beans, tomatoes, eggs, tuna and onion. Drizzle with the vinaigrette and arrange on plates. Sprinkle eggs with sea salt. Garnish with olives