Tuna Salad with Olives and Vinegar‑Oil Dressing

Ingredients

• 195 g canned tuna in its own juice (drained weight)
• 100 g green beans
• 4 eggs
• Salt
• 4 cocktail tomatoes
• 2 green bell peppers
• 2 stalks celery (50 g each)
• 2 tbsp pitted black olives
• 1 tbsp capers (jar)
• 2 onions
• 2 tbsp light balsamic vinegar
• 3 tbsp olive oil
• black pepper

Instructions

1. 1.

   Place tuna in a bowl. Trim and wash beans, cut into larger pieces. Pierce eggs and cook with beans in boiling salted water for 6–7 minutes, then cool and drain. Peel and quarter the eggs. Meanwhile wash, trim and quarter tomatoes.

2. 2.

   Halve bell peppers, remove seeds, wash and dice finely. Wash celery, trim and dice finely. Add vegetables to tuna. Chop olives, chop capers. Peel onions and dice finely. Add these to tuna as well.

3. 3.

   Mix vinegar and oil and combine with the salad. Season the tuna salad with olives and vinegar‑oil dressing with salt and pepper.