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Mediterranean Tuna and Vegetable Salad Recipe

Name: Mediterranean Tuna and Vegetable Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 2 x (170 g) cans of chunk light tuna in water, drained; 400 g green beans, trimmed; 300 g cherry tomatoes, halved; 4 large eggs; 1/2 cup (about 90 g) black olives, pitted and halved; 2 tbsp (30 ml) extra virgin olive oil; 1 tbsp (15 ml) red wine vinegar; 1 tsp (5 g) Dijon mustard; 1 lemon, juiced; 1/4 tsp (1.25 g) salt; 1/4 tsp (0.5 g) black pepper; 1 tbsp (10 g) fresh parsley, chopped

Stashcook

This is a fresh salad with tuna, green beans, cherry tomatoes, and a tangy lemon dressing. It's full of color and flavor. You mix everything in a bowl and it's ready to eat!

Ingredients

2 x (170 g) cans of chunk light tuna in water, drained

400 g green beans, trimmed

300 g cherry tomatoes, halved

4 large eggs

1/2 cup (about 90 g) black olives, pitted and halved

2 tbsp (30 ml) extra virgin olive oil

1 tbsp (15 ml) red wine vinegar

1 tsp (5 g) Dijon mustard

1 lemon, juiced

1/4 tsp (1.25 g) salt

1/4 tsp (0.5 g) black pepper

1 tbsp (10 g) fresh parsley, chopped

Method

Place eggs in a saucepan, cover with water, and bring to a boil. Reduce heat to a simmer and cook for 9 minutes for hard-boiled eggs. Drain hot water and cool eggs under cold running water. Peel and quarter the eggs.

Bring a medium pot of salted water to a boil. Add green beans and cook until tender-crisp, about 4 minutes. Drain and rinse with cold water to stop the cooking process.

In a large bowl, whisk together olive oil, red wine vinegar, Dijon mustard, lemon juice, salt, and pepper to create the dressing.

Add the drained tuna to the dressing and flake with a fork to combine.

Add the green beans, cherry tomatoes, and black olives to the bowl with the tuna and dressing. Toss gently to coat.

Divide the salad among plates and top each with a quarter of the eggs.

Garnish with chopped parsley and serve immediately.