Green Bean, Tuna, and Egg Salad: Easy with or without Thermomix!: When summer knocks on the door and the craving for light and fresh dishes arises, I always look for recipes that bring the taste of the sun to the table. Green Bean, Tuna, and Egg Salad is the perfect dish for a quick family lunch, a light dinner, or an outdoor picnic. This dish is ideal for those moments when we desire something simple yet full of flavor, making us feel good without weighing us down.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking time: 20 Minutes
- Portions: 4
- Cuisine: Italian
- Seasonality: Summer, Fall
- Energy 400.98 (Kcal)
- Carbohydrates 23.44 (g) of which sugars 11.81 (g)
- Proteins 23.20 (g)
- Fat 24.76 (g) of which saturated 7.87 (g)of which unsaturated 14.55 (g)
- Fibers 5.04 (g)
- Sodium 1,166.07 (mg)
Indicative values for a portion of 335 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
A combination of eggs, green beans, tuna, and carrots, enriched with cherry tomatoes and corn, for a fresh and tasty salad. Complete with a touch of cheese and a light vinaigrette.
- 2 eggs
- 12 oz green beans
- 5.3 oz carrots
- 2 cups water
- 6.3 oz tuna in oil
- 4.4 oz canned sweet corn, drained
- 5.3 oz cherry tomatoes
- 1 bunch chopped parsley
- 5.3 oz cheese (shaved or in pieces)
- 3.5 oz Taggiasca olives
- 1 pinch salt
- 2 tbsps olive oil
- 2 tbsps white wine vinegar
Tools
Imagine a warm summer day, the sun illuminating your balcony or garden, and the gentle breeze caressing you as you share a meal with friends and family. This salad is not just a dish, but a journey through memories of outdoor lunches, carefree conversations, and laughter under a blue sky. It’s the kind of recipe that, once tried, will become one of your favorites to repeat whenever you want to feel light and satisfied.
Steps
Preparing this salad with the Thermomix is simple and quick. Thanks to the steam cooking, the vegetables will retain their flavor and nutrients, while the eggs will cook perfectly in just a few minutes. The Thermomix allows you to cook all the ingredients at once, optimizing time and results. By following these steps, you’ll get a fresh and tasty dish, perfect for any occasion.
1. Grease two coffee mugs with olive oil and break the eggs inside. Cover with high-temperature-resistant plastic wrap. In the Varoma container, arrange the green beans and on the tray place the chopped carrots.
2. Close with the lid. Pour the water into the Thermomix bowl, close with the lid without the measuring cup, and place the basket with the mugs inside. Cook for 20 minutes at Varoma, speed 1.
3. Meanwhile, in a large salad bowl, combine the drained tuna and corn, halved cherry tomatoes, and cheese. When the vegetables and eggs are ready, cool them under cold running water.
4. Remove the eggs from the mugs, slice them, and add to the bowl with the other ingredients.
5. Prepare the vinaigrette by emulsifying vinegar with extra virgin olive oil, salt, and pepper, and finally dress the salad.Thermomix Procedure for the Vinaigrette:
Add the Ingredients: In the Thermomix bowl, pour the olive oil, wine vinegar, a pinch of salt, and pepper.
Emulsify: Close the lid and emulsify the ingredients for 10 seconds at speed 4.
Check and Adjust: Open the bowl, stir with the spatula if needed, and check the seasoning. Emulsify again for 5-10 seconds for a smoother consistency.
Use: Pour the vinaigrette over the salad and mix well before serving.
Even without the Thermomix, preparing this salad is a breeze. With just a few simple steps and the help of pots and pans, we will be able to cook the vegetables to perfection and obtain a fresh and tasty salad. It’s an ideal dish to prepare in advance, perfect for a light lunch or a quick dinner, rich in flavors and colors that will delight everyone at the table.
1. Cook the eggs in a pot with boiling water for about 8 minutes.
Once cooked, cool them under cold water, peel and slice them.
2. In a pot, bring water to a boil and cook the green beans for about 10-12 minutes until tender.
3. Meanwhile, in another pot, boil the carrots until soft.
Drain the vegetables and cool under cold running water.
4. In a large salad bowl, mix the drained tuna, corn, halved cherry tomatoes, chopped parsley, and cheese.
5. Add the sliced eggs and cooled vegetables. Prepare the vinaigrette by mixing vinegar with olive oil, salt, and pepper, and dress the salad.
Storage: The salad can be stored in the refrigerator for up to 2 days in an airtight container.
Notes: For a fresher variant, you can add thinly sliced cucumbers or replace the tuna with grilled chicken breast.
Serving: Serve the salad with toasted bread croutons or a fresh focaccia for a complete meal.
Green Bean, Tuna, and Egg Salad: Easy with or without Thermomix!
FAQ (Questions and Answers)
Can I replace the cheese with an alternative to make it lighter?
Absolutely! If you want a lighter version, you can replace the cheese with cottage cheese or ricotta. Both alternatives maintain the creaminess without weighing down the dish, making it ideal for those looking for a lighter option.
Can I prepare this salad in advance?
Yes, you can prepare this salad in advance. It’s ideal to let it marinate for a few hours in the refrigerator, but add the vinaigrette just before serving to maintain the freshness of the ingredients.
