The Green Bean, Tuna, Potato, and Egg Salad is a unique dish that served cold is very enjoyable for any situation, like lunch at the office, on the beach, or even at home when you want to make a complete, easy, and quick dish. For example, you can cook all the ingredients in the morning and then season them for dinner.
Follow my Facebook page and leave a LIKE to stay updated
Want to know something about me? Click here
Other cold salad recipes
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 523.50 (Kcal)
- Carbohydrates 26.20 (g) of which sugars 5.33 (g)
- Proteins 31.58 (g)
- Fat 34.17 (g) of which saturated 6.64 (g)of which unsaturated 6.89 (g)
- Fibers 5.75 (g)
- Sodium 766.80 (mg)
Indicative values for a portion of 382 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
- 10.5 oz green beans
- 5 oz tuna in oil (drained weight)
- 2 eggs
- 1 potato (medium)
- 3.5 tbsp extra virgin olive oil
- 0.5 tsp fine salt
- 0.35 oz coarse salt (for cooking green beans)
- 1 tbsp chopped parsley
Tools
- Kitchen Scale
- Bowl
- Pot
- Saucepan
Steps
Wash the green beans and trim the ends. Bring a pot of water to a boil, add 10 g of coarse salt, and cook the green beans for 20 minutes from when it returns to the boil. Drain them and rinse with ice water to maintain the green color.
Cook the potato with the skin in cold water for 20 minutes, peel it, cut into chunks, and place in a bowl with the green beans. Drain the tuna well, flake it, and add to the bowl. Hard boil the eggs for 8 minutes once boiling, then immerse in cold water to remove the shell more easily. Slice and add to the rest, add the chopped parsley, season with oil, salt, and mix . . . the salad is ready!
