Salade Niçoise with Tuna

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Cook 200 g green beans in boiling salted water for 6 minutes until al dente, then refresh in cold water. Boil 2 eggs for 8 minutes so the yolks are still slightly soft, then peel and halve them.

   6:008:00
2. 2

   For the vinaigrette, whisk 1 tsp Dijon mustard with 1 tbsp white wine vinegar and 1 tbsp olive oil and season with salt and pepper.

3. 3

   Arrange 150 g halved cherry tomatoes, the beans, 40 g olives and half a red onion, sliced into rings, on two plates.

4. 4

   Top with 150 g drained tuna and the egg halves, then drizzle with the vinaigrette.