Tuna and Bean Salad with Egg
A fresh tuna and bean salad featuring boiled eggs, zucchini ribbons, red onion rings, capers, white beans, and a tangy balsamic vinaigrette served with crusty bread.
Ingredients
- 2 Eggs
- 1 small zucchini
- 1 Red Onion
- 1 Garlic clove
- 2 tbsp olive oil
- 50 ml Vegetable broth
- 2 tbsp balsamic vinegar
- Salt
- black pepper (freshly ground)
- 200 g Lollo Bianco lettuce
- 10 capers
- 180 g white beans (canned)
- 1 can tuna (drained weight 180 g)
Instructions
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1.
Cook the eggs to desired doneness, then cool and peel.
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2.
Wash and slice zucchini lengthwise into thin ribbons. Peel and halve the onion, slicing into fine rings. Mince the garlic. Heat oil in a pan, sauté onions, garlic, and zucchini for about 2 minutes. Add broth, simmer another 2 minutes, then remove from heat. Season sauce with balsamic vinegar, salt, pepper, and extra olive oil.
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3.
Wash and dry the lettuce, tear into bite‑size pieces if desired, and place in a large bowl. Spread the zucchini–onion mixture over it. Drain capers, beans, and tuna, arranging them on top of the salad. Peel and quarter the eggs, adding them to the dish. Serve with fresh country bread as desired.
