Perfect lunch food all year round. Use fresh tuna or canned tuna depending on taste and availability. Serve with good bread, such as spelt sourdough bread.
Ingredients for 4 servings
- potatoes 8
- eggs 4
- romaine lettuce 1 head
- cherry tomatoes 250 g
- cucumber 1
- red bell pepper 1
- frozen or fresh green beans 200 g
- tuna in water 200 g
- kalamata olives 20
Dressing
- olive oil 100 ml
- white wine vinegar 50 ml
- dijon mustard 2 tsp
- water 2 tbsp
- salt and black pepper
Instructions
- Peel and boil the potatoes in lightly salted water. Boil the eggs, peel them and cut them into wedges.
- Cut romaine lettuce, tomatoes, cucumber, and bell pepper into smaller pieces. Boil green beans for a few minutes in lightly salted water.
- Arrange salad and vegetables on a large platter. Top with green beans, tuna, olives, eggs, and sliced boiled potatoes.
- Mix together the ingredients for the dressing. Drizzle the dressing over the salad, and taste with salt and pepper.
