Bean salad with tuna
4 servings
55 minutes
Bean salad with tuna is a light, nutritious dish rich in Mediterranean flavors. Its origin is linked to the tradition of using simple yet healthy ingredients typical of the region. Tender green beans add freshness, white beans provide density, and tuna brings a rich sea flavor. The dressing of olive oil, vinegar, and spices enhances the aroma, making the dish zesty. Its ease of preparation makes this salad perfect for a quick lunch or dinner, while its high protein content is an excellent choice for those mindful of their diet. It pairs especially well with crusty bread or a glass of white wine, creating a cozy Mediterranean atmosphere.
1
Sort and wash the green beans. Boil with the stem of savory in salted boiling water for 15-20 minutes. Rinse with cold water.
- Savory (summer savory): 1 stem
- Green beans (string beans): 300 g
- Salt: to taste
2
Drain the liquid from the white beans, rinse with cold water, and let it drain. Chop the onion. Cut the pepper in half, remove the seeds, and dice it. Mash the tuna with a fork. Mix everything with the green beans.
- Canned white beans: 1 jar
- Onion: 1 head
- Red chili pepper: 1 piece
- Canned tuna in brine: 200 g
3
Mix vinegar, salt, ground pepper, and oil. Drizzle this dressing over the salad and let it sit covered for 30 minutes.
- Red wine vinegar: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 6 tablespoons
