Salade de thon

Ingrédients

• 4 free-range eggs
• 100 g fine green beans, trimmed
• Parsley dressing:
• 1 C (250 ml) curly-leaf parsley
• 2 cloves garlic, chopped
• juice and zest of 1 lemon
• 3 Tbsp (45 ml) white wine vinegar
• 1/4 C (60 ml) extra virgin olive oil
• 1 x 400 g can cannellini beans, drained and rinsed
• 1 x 170 g can tuna chunks in brine, drained
• 100 g mixed salad leaves
• 1 small cucumber, seeded and sliced
• 4 celery sticks, thinly sliced

Préparation

1. 1

   Place the eggs in a small saucepan of boiling water and cook them for 6–8 minutes so that they are medium hard. Cool them slightly, then peel and cut into quarters.

2. 2

   Pour boiling water over the green beans and allow to stand for 2 minutes. Refresh the beans in ice-cold water and set aside.

3. 3

   To make the dressing, put the parsley and garlic into a food processer and blitz until finely chopped. Add the lemon juice, zest and vinegar, then slowly add the oil. It should look like a runny pesto.

4. 4

   Gently mix half of the dressing with the green beans, cannellini beans and the tuna.

5. 5

   Arrange the salad leaves, cucumber and celery on a platter and top with the egg quarters, beans and tuna. Finish off with more dressing.