Servings: 2

2 eggs
150 g fresh green beans
2 tbsp olive oil
1 – 2 finely chopped garlic cloves (optional)
150 g baby gem lettuce or Romaine lettuce
50 g cherry tomatoes
1⁄2 red onion
1 can tuna in olive oil
50 g olives
salt and pepper


1⁄2 tbsp Dijon mustard
2 tbsp small capers
15 g anchovies
75 ml olive oil
60 ml mayonnaise
1 tbsp fresh parsley
1⁄2 lemon, the juice
1 minced garlic clove

Mix all the ingredients for the dressing using a mixer or an immersion blender until fully combined and creamy. Set aside.

Boil the eggs the way you like them, soft or hard boiled. Place them immediately in ice-cold water when they are done to make them easier to peel. Cut them into wedges.

Wash and trim the green beans and parboil both for 5 minutes in lightly salted water. Rinse in cold water when done.

Place a frying pan on medium high heat and fry the green beans in butter or olive oil. Add finely chopped garlic. Season with salt and pepper.

Place lettuce on a serving plate or on individual plates. Add tomatoes, onion, drained tuna, eggs, beans, and olives. Serve with dressing on the side.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *