Tuna Bean And Egg Salad
Over a year ago
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Ingredients
- 2 medium eggs
- 150g/5oz fine green beans trimmed
- 50g/2oz Sweet Romaine lettuce. trimmed
- 1 red pepper. deseeded and sliced
- 30ml/2 tbsp capers in brine. rinsed and drained
- 1 (160g) can tuna in spring water. drained
- 30ml/2 tbsp light mayonnaise
- Zest and juice of ½ lemon
- Salt and freshly ground black pepper
Accompaniment
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Description
A delicious summer salad - perfect for a light lunch
Method
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1
1. Place the eggs in a small pan, cover with water, then slowly bring to the boil. Simmer for 7 minutes, then drain. Run the eggs under cold running water, then tap the shells all over. Peel away the egg shells then cut the eggs into quarters. Cool.
2. Blanch the beans in boiling water for 3 minutes or until just tender. Drain, rinse in cold water until cold, then drain. Tear the lettuce into pieces then place in a plastic container. Top with the pepper, capers, beans and eggs.
3. Mash the tuna with the mayonnaise, lemon zest and juice, and salt and pepper to taste. Heap the tuna on top of the salad. Chill until required. Lightly toss together before eating.
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