Salade combinant légumes frais, thon, oeufs et olives, assaisonnée d'huile d'olive et basilic.
# Ingrédients:
→ Vegetables
01 - 200 g green beans, trimmed
02 - 4 medium tomatoes, quartered
03 - 1 small red onion, thinly sliced
04 - 1 cucumber, diced
05 - 1 bell pepper, diced
→ Proteins
06 - 250 g canned tuna in olive oil, drained
07 - 4 hard-boiled eggs, quartered
→ Garnishes
08 - 100 g black olives, pitted
09 - Fresh basil leaves, for garnish
→ Dressings
10 - 6 tablespoons olive oil
11 - 2 tablespoons red wine vinegar
12 - Salt and pepper to taste
# Étapes:
01 - Blanch the green beans in boiling water for about 3 minutes until tender-crisp. Drain and rinse under cold water to stop cooking.
02 - In a large bowl, combine the green beans, tomatoes, red onion, cucumber, and bell pepper.
03 - Add the drained tuna and quartered hard-boiled eggs to the vegetable mixture.
04 - In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
05 - Pour the dressing over the salad and gently toss to combine.
06 - Top with black olives and garnish with fresh basil leaves before serving.
