Tuna and Green Bean Salad
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
- For the dressing
- 2 shallots (very finely chopped)
- 3 Tbsps white wine vinegar
- 1 Tbsp whole-grain Mustard
- 7 Tbsps olive oil
- For the salad
- 14 ozs new potatoes
- 7 ozs cherry Tomatoes
- 7 ozs Green beans
- 7 ozs canned Tuna (drained of oil)
- 1 cup pitted black olives
- 4 canned Anchovy (sliced thinly into strips)
- 1 handful Arugula (washed)
- mint (to garnish)
Preparation steps
1.
For the dressing: mix the ingredients together, season with salt and pepper and set aside.
2.
Heat the oven to 200°C (180C fan) 400°F gas 6.
3.
Bring a large pan of salted water to a boil and cook the potatoes until tender. Drain well and set aside. Cut the potatoes in half if they are large.
4.
Rub the tomatoes with a little oil, put in a roasting tin and roast in the oven for 10 minutes.
5.
Blanch the beans in boiling water for 5 minutes, drain and refresh in cold water. Pat dry with kitchen paper.
6.
While the potatoes are still slightly warm, combine all the ingredients and toss in the dressing. Garnish with mint leaves.
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