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 new potatoes; 2 eggs; ½ cucumber; 100 g green beans; 50 g mixed leaf salad; 1 tbsp Extra Virgin Olive Oil; 1 tbsp liquid honey; 1 pinch table salt; 1 pinch ground black pepper; 1 tbsp Dijon mustard

2 servings

Under an hour

New

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Ingredients

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

For the Dressing

1 tbsp Extra Virgin Olive Oil
1 tbsp liquid honey
1 pinch table 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 for approx. 8-10 minutes, quench them, let them cool, and peel them. Then cut into wedges or slices.
3
Clean the green beans and blanch them briefly in boiling salted water until al dente. Immediately quench them in ice-cold water to retain their green 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. Top with potatoes, beans, cucumber pieces, tuna, and eggs. Drizzle with the dressing and serve. Lightly salt again if desired.

Knuspr-Küche

Servieren Sie diesen Salat mit einer Scheibe frischem Baguette oder Vollkornbrot für eine extra Portion Sättigung. Die Vinaigrette schmeckt am besten, wenn sie kurz vor dem Servieren frisch angerührt wird.