For
4 person
Préparation
20 minutes
Cooking
10 minutes
Ingredients :
- 1 tin White Germon 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 vinegar or lemon juice
- 1 tsp wholegrain mustard
- Salt, pepper
Preparation :
- Trim the green beans and plunge them into boiling salted water together 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 set the color and stop the cooking. Drain.
- Dice the tomatoes, avocado and cucumber. Thinly slice the red onion.
- Drain the White Germon Tuna and the corn.
- Shell the cooled eggs and cut them into quarters.
- In a salad bowl, arrange the arugula as a base, then add all the ingredients, including the cooled green beans.
- Prepare the vinaigrette (oil + vinegar + mustard, salt and pepper), and pour it over at the last moment.
- Toss gently and sprinkle with fresh herbs just before serving.
