Nizza Salad with Tuna

Ingredients

• 200 g kidney beans
• 200 g mixed leafy greens (e.g., oak leaf, sorrel, Lollo rosso)
• 4 eggs
• 60 g capers
• 200 g canned tuna in its own juice
• 100 g black olives (pitted)
• 4 tbsp white wine vinegar
• 4 tbsp olive oil
• Salt
• Pepper
• 1 pinch sugar

Instructions

1. 1.

   Clean, rinse the kidney beans and blanch them in boiling salted water for about 6 minutes. Shock in cold water and drain well. Wash, clean, dry, and tear the greens into bite‑sized pieces as needed.

2. 2.

   Hard boil the eggs for 10 minutes. Cool, peel, and quarter them. Drain the capers. Rinse the tuna and flake it apart.

3. 3.

   Distribute all prepared salad ingredients onto small bowls. Whisk together vinegar and oil, season with salt, pepper, and sugar. Drizzle over the salad and serve.