Tuna and egg salad

And this is how it is done:

1. Cut off the tops of the green beans and cook al dente in boiling salted water, rinse and drain. Meanwhile, in a small pot, bring the water to a boil and boil the egg in it. We put it out and peel it.
2. Wash the heart of the romaine lettuce and chop it into bite-size pieces. Peel the onion and cut into small pieces. Wash and clean the bell peppers. Wash the tomatoes and cut them both into cubes.
3. For the dressing, whisk the balsamic vinegar with a tablespoon of water, mustard, salt and pepper. Whisk in olive oil. Mix all the vegetable ingredients with the sauce. At the end, drain the tuna, cut it into pieces and spread it with the egg in quarters on the salad.

We love our greens easy and healthy Salad with tuna and Ei. Quick to make, it’s full of versatile flavor – guaranteed to spice up your lunch break.

If you have any leftover green bean salad after lunch, don’t throw it away. Maybe just remove the lettuce leaves and add them when you feel like helping out. And if that has to be in the evening, don’t worry. We explain how true the rumor is that the evening salad is supposed to be unhealthy:

The ingredients in our tuna and egg salad are actually particularly healthy. Whether it’s fresh, juicy tomatoes, light tuna with good fats and omega-3s or crunchy green beans. You don’t need to hold back. You can also eat as much of these foods as you want:

Incidentally, you get more flavor and a full load of vitamins if you don’t cook the green beans, but instead steam or blanch them. This is how you ensure the nutrients and the wonderful crunchy consistency! If you have any green sticks left and you’ve eaten your fill, you can freeze the leftover beans. Or you can use it to make our delicious Beef Yogurt Soup with Green Beans and let it cook until the next day.

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