A fresh Mediterranean salad combining crisp green beans, aromatic herbs, capers, and tuna, all tossed in a basil and pickled shallot vinaigrette.
Ingredients
- 1 piece shallot
- 45 ml sherry vinegar (or red wine vinegar)
- 6 g coarse salt (for the vinaigrette)
- to taste coarse salt (for the cooking water)
- 450 g green beans
- 45 g fresh basil leaves
- 90 ml extra-virgin olive oil
- 30 ml freshly squeezed lemon juice
- 2 g ground black pepper
- 1 grande tête (ou 2 petites) Little Gem lettuce (or romaine hearts)
- 1 can canned white beans (14,5 oz / 411 g)
- 30 g flat-leaf parsley leaves with tender stems
- 60 ml capers
- 170 g tuna in olive oil (jarred)
Method
- Prepare the basil and pickled shallot vinaigrette.
- Cook the green beans in a large pot of boiling salted water until crisp-tender, about 4 minutes. Drain and run under very cold water until completely cooled.
- Pour the vinaigrette into a large bowl.
- Add the green beans, lettuce leaves, drained and rinsed white beans, parsley, and capers. Toss gently with your hands to coat well.
- Add the flaked tuna and toss very gently.
- Transfer the salad to a serving platter.
Nutrition
Per serving
- Energy
- 343.5 kcal
- Protein
- 17.82 g
- Carbohydrate
- 17.87 g
- Fat
- 23.56 g
- Fibre
- 6.7 g
- Calcium
- 144.91 mg
- Iron
- 4.35 mg
- Magnesium
- 98.97 mg