Bean, Tomato, Potato and Tuna Salad

Ingredients

• 1 head of lettuce
• 250 g green beans
• Salt
• 4 tomatoes
• 400 g small young boiled potatoes (if available half violet potatoes)
• 1 can tuna (in natural oil)
• 2 tbsp capers
• 50 g black olives
• 2 cloves garlic (peeled, large cloves sliced)
• 1 lemon (juice)
• salt (pepper)
• 6 tbsp Olive oil

Instructions

1. 1.

   Wash beans and cook in plenty of salted water for about 8 minutes, then cool under cold running water and drain well. Wash tomatoes, pat dry and cut into eighths. Wash lettuce, spin dry and tear into bite‑size pieces. Halve or quarter potatoes. In a large bowl add all salad ingredients except olives and capers.

2. 2.

   Sauté garlic in 2 tbsp olive oil, let cool. Mix remaining vinaigrette ingredients, add the garlic with oil, then combine with salad and serve on plates.

3. 3.

   Drain tuna, break into chunks and distribute over the salad along with capers and olives.