For
4 person
Préparation
20 minutes
Cooking
10 minutes
- 1 tin white albacore tuna fillet in oil
- 1 small tin sweetcorn (140 g)
- 1/2 cucumber
- 2 tomatoes or a dozen cherry tomatoes
- 1/2 red onion
- 1 ripe but firm avocado
- 2 eggs
- 150 g fresh or frozen green beans A few black or green olives
- 1 handful arugula or baby greens Fresh herbs: chives, parsley or basil
For the sauce :
- 3 tbsp olive oil
- 1 tbsp balsamic or lemon vinegar
- 1 tsp wholegrain mustard
- Salt, pepper
1. Remove the stems from the green beans and plunge them into boiling salted water with the eggs. Cook for 9 to 10 minutes, until the beans are tender but still crunchy. Immediately plunge the beans and eggs into iced water to fix the color and stop the cooking process. Drain.
2. Dice the tomatoes, avocado and cucumber. Thinly slice the red onion.
3. Drain tuna and corn.
4. Shell the cooled eggs and cut into quarters.
5. Arrange the arugula in a salad bowl, then add all the ingredients, including the cooled green beans.
6. Prepare the vinaigrette (oil + vinegar + mustard, salt and pepper), then pour it in at the last moment.
7. Mix gently and sprinkle with fresh herbs just before serving.
