Niçoise Salad with Tuna

Ingredients

• 200 g Green beans
• Salt
• 500 g penne
• 3 eggs
• 250 g cocktail tomatoes
• 1 large red onion
• 300 g tuna canned in its own juice
• 120 g green olives (without stems)
• 1 Garlic clove
• 4 tbsp white wine vinegar
• 1 tbsp Lemon Juice
• 6 tbsp Olive oil
• 1 pinch sugar
• coarse Sea salt
• pepper (from grinder)

Instructions

1. 1.

   Wash and trim the beans. Blanch them in boiling salted water for about 8 minutes until firm, then drain and shock with cold water.

2. 2.

   Cook the pasta al dente, then drain, shock with cold water, and let it dry.

3. 3.

   Boil the eggs to soft‑hard consistency. Cool, peel, and quarter them. Wash, trim, and halve the tomatoes. Peel and slice the onion into thin rings. Drain the tuna and olives.