Tuna Bean Salad

Ingredients

• 2 Romano lettuce hearts
• 1 small onion
• 250 g Cherry Tomatoes
• 250 g Kenia beans (fresh)
• 250 g flageolet beans
• 400 g canned tuna in its own juice
• 2 slices of white bread
• 1 Garlic clove
• 2 EL Butter
• 6 EL white balsamic vinegar
• 3 EL olive oil
• 1 TL sharp mustard
• 4 EL vegetable broth
• Salt
• pepper (ground)
• 60 g black olives (pitted)
• 2 EL fresh chopped parsley

Instructions

1. 1.

   Wash, rinse and cut the lettuce into bite-sized pieces; pat dry. Dice the onion finely. Wash and halve the tomatoes. Clean and wash the Kenia and flageolet beans, then boil in plenty of salted water for about 6 minutes; drain and shock with ice water. Drain the tuna and break it into flakes. Cube the bread slices. Peel the garlic, crush it and melt butter in a pan, then toast the bread cubes until golden brown.

2. 2.

   Mix vinegar, oil, mustard and broth together. Season with salt and pepper.

3. 3.

   Combine all salad ingredients with olives, gently toss, and serve garnished with fresh chopped parsley.