Tuna and Green Bean Salad with Spicy Dressing

Fresh, healthy, light, with a spicy dressing! Tuna and green bean salad is a quick and very easy to prepare recipe. This salad is quite filling thanks to the fish and eggs. And their combination with fresh vegetables will be appreciated by supporters of a balanced diet.
cook time: 30 min
Caleb Huxley
Tuna and Green Bean Salad with Spicy Dressing

Nutrition Facts (per serving)

83
Calories
6g
Fat
3g
Carbs
5g
Protein

Ingredients (3 portions)

Basic:

Lettuce leaves 10 pc
Tomatoes 4 pc
Green beans 150 g
Eggs 2 pc
Tuna canned 100 g

For refueling:

Olive oil 2 tbsp
Lemon juice 1 tbsp
Mustard 0.5 tsp
Ground black pepper to taste
Salt to taste

Recipe instructions

Step 1

Step 1
How to make tuna and green bean salad? Prepare your food. Any lettuce leaves can be used as a base. I have iceberg and spinach. Pre-boil the eggs and cool. If the beans are frozen, there is no need to defrost them. Take natural tuna, without oil. Drain the liquid from it.

Step 2

Step 2
Boil the beans in salted water for 5-7 minutes. Then place it in a sieve and rinse it with cold water — this will keep it bright green. Cool.

Step 3

Step 3
Prepare ingredients for salad dressing. Take any mustard, not spicy. I have it with grains, but this is not at all necessary. You can take regular vegetable oil.

Step 4

Step 4
How to make a dressing? Mix all ingredients for dressing until smooth emulsion. Add salt and pepper to taste.

Step 5

Step 5
Tear lettuce leaves into a plate. It is important to do this with your hands; contact with a knife causes the salad to oxidize and wither faster. Wash the tomatoes, dry them, cut them. Large into slices, cherry tomatoes in half. Add tomatoes to salad. Add cooled beans.

Step 6

Step 6
Pour half of the dressing over the salad and toss gently with two forks.

Step 7

Step 7
Peel the eggs and cut them into quarters. Place on top of salad. Place tuna pieces on top. Drizzle the remaining dressing over the salad. Serve immediately. Bon appetit!

Additional rubrics

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