Craving a juicy tuna and egg salad? So take a few minutes today and treat yourself to a fork full of flavor!
Ingredients for 1 serving:
200 grams of green beans
1 egg (M)
1 small head romaine lettuce
1 red onion
1 red bell pepper
1 large tomato
80 g canned tuna (in water)
1 tablespoon white balsamic vinegar
1/2 tablespoon of mustard
1 pinch of salt and pepper
1 teaspoon of olive oil
Approx per serving:
12 grams of fat
23 grams of carbohydrates
36 grams of protein
15 minutes (plus 10 minutes of baking time)
And here’s how it’s done:
Trim the ends of the green beans, cook them al dente in boiling salted water, rinse and drain. Meanwhile, boil water in a small pot and hard-boil the eggs. Production and peeling.
Wash the hearts of romaine lettuce and cut into bite-sized pieces. Peel the onion and cut into small pieces. Wash and peel the hot pepper. Wash the tomatoes and cut them both.
For the dressing, whisk the balsamic vinegar with a tablespoon of water, mustard, salt and pepper. beat with olive oil. Mix all the vegetable ingredients with the dressing. Finally, drain the tuna, cut it into pieces, and divide the egg into quarters and spread it on the salad.
We love vegetables that are easy and healthy Salad with tuna and Ei. Quick to prepare, it’s packed with a variety of flavors – perfect for your lunch break.
If you have leftover bean salad after lunch, don’t throw it away. You can remove the lettuce leaves and add them back when you want to help. And if it’s in the evening, don’t worry. Let’s explain how true it is that the salad made in the evening is harmful to health:
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The ingredients in our salad with tuna and egg are really very healthy. Whether it’s fresh, juicy tomatoes, tuna with good fatty acids and omega-3s, or crunchy green beans. You don’t have to hold back. You can also eat as many of these foods as you like:
By the way, instead of cooking green beans, steam or blanch them to get the best flavor and vitamins. That’s how you ensure nutrients and a wonderfully crunchy texture! If you have leftover green beans and you’ve eaten your belly, you can freeze leftover beans. Or use it to cook our delicious Veal Yoghurt Soup with Green Beans and let stand until the next day.