Tuna-noodle salad with cress vinaigrette

Name: Tuna-noodle salad with cress vinaigrette
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 100 g frozen broad beans; 7-10 Tbsp Salt; 50 g Noodles (e.g. Mini-Farfalle); 1 small red peppers (e.g. pointed peppers; 200 g); 1 (50 g) small onion; 1 tablespoon (10 g) Vinegar; 1 tsp (5 g) Oil; 7-10 Tbsp black pepper; 1 Prsie sugar; 1 tin(s) (80 g) Tuna fish natural; 1/2 Beet Cress

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

100 g frozen broad beans
7-10 Tbsp Salt
50 g Noodles (e.g. Mini-Farfalle)
1 small red peppers (e.g. pointed peppers; 200 g)
1 (50 g) small onion
1 tablespoon (10 g) Vinegar
1 tsp (5 g) Oil
7-10 Tbsp black pepper
1 Prsie sugar
1 tin(s) (80 g) Tuna fish natural
1/2 Beet Cress

Directions

1
Cook the beans in boiling salted water for about 7 minutes, drain and drain. Prepare pasta in boiling salted water according to package instructions, drain and drain. Clean, wash and cut the peppers into rings.
2
Peel the onion and cut into strips. Season vinegar and 2 tablespoons of water with salt, pepper and sugar, stir in oil. Mix beans, paprika, onion and noodles, pour vinaigrette over. Drain the tuna, pluck it into pieces.
3
Cut cress from the bed. Fold both into the salad. Arrange the salad in a bowl and sprinkle with pepper.