Tuna Salad with Egg and Potatoes

Name: Tuna Salad with Egg and Potatoes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2 servings
Cuisine: Französische Küche
Ingredients: 200 g tuna in its own juice; 200 g waxy potatoes; 2 eggs; ½ cucumber; 100 g green beans; 50 g salad mix; 1 tbsp extra virgin olive oil; 1 tbsp liquid honey; 1 pinch salt; 1 pinch ground black pepper; 1 tbsp Dijon mustard

2 servings

Under an hour

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Ingredients

200 g tuna in its own juice
200 g waxy potatoes
2 eggs
½ cucumber
100 g green beans
50 g salad mix

For the Dressing

1 tbsp extra virgin olive oil
1 tbsp liquid honey
1 pinch salt
1 pinch ground black pepper
1 tbsp Dijon mustard

Preparation

1
Boil the potatoes in their skins in salted water until soft (small potatoes take approx. 30 minutes). Then let them cool, peel, and halve or quarter them depending on their size.
2
Hard-boil the eggs (approx. 8-10 minutes from boiling point), quench, peel, and cut into wedges.
3
Briefly blanch the green beans in salted water, drain, and immediately quench in cold water to retain their color. Cut the cucumber into bite-sized pieces. Drain the tuna.
4
For the dressing, whisk olive oil, honey, Dijon mustard, salt, and pepper until smooth in a small bowl.
5
Arrange the salad mix on plates or in a large bowl. Distribute potatoes, beans, cucumbers, tuna, and eggs on top. Drizzle with the dressing and serve.

Knuspr-Küche

Servieren Sie den Salat lauwarm oder gut durchgekühlt. Ein paar frische Kräuter wie Dill oder Petersilie passen hervorragend dazu.