green beans w/ tuna cream

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It’s autumn now & the pumpkin/squash season is starting… nevertheless there are also still green beans fit for a rich autumn salad.


So we start w/ a bunch of beautiful fresh green beans…

…& in addition we need:


  • dried savory for the beans
  • olive oil & balsamic vinegar
  • spring onions
  • cornichons
  • hard-boiled eggs
  • tuna & mayonnaise for the creamy dressing.

We start w/ trimming & cutting the beans. Then the beans march in boiling water together w/ some salt & dried savory – let them get cooked for about 5 min for real „al dente“ beans. Then drain them & let them cool by help of cold water.

We cut the cornichons lengthwise as well & chop the spring onions.

We boil the eggs & cut them w/ an egg-slicer.

We rescue the still warm cooked beans in a big bowl.

We combine olive oil, balsamic vinegar, salt, pepper & spring onions.

We combine the beans & the dressing & mix well.


Finally we add the cornichons…


For the tuna cream we just put tuna, mayonnaise, salt & pepper in an appropriate bowl & start blending w/ a handheld blender until there is a fine creamy mess.

Drain the beans once more to skip remaining liquid. Add the tuna cream & mix. Fold in the egg slices.




green beans w/ tuna cream

Prep Time: 45 minutes

Cook Time: 5 minutes

Servings: 4 - 6

green beans w/ tuna cream

A salad made w/ fresh green beans, tune & eggs - a full meal!


  • 500 g green beans
  • 1 tsp dried savory
  • 100 g cornichons
  • 3 spring onions
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 140 g canned tuna (i. e. 1 can) in olive oil
  • 2 tbsp mayonnaise
  • 4 eggs
  • salt & pepper
  • equipment:
  • a handheld blender

How to...

  1. Boil the eggs to get real hard-boiled eggs & peel them.
  2. Clean the beans, trim the beans & cut them once or twice.
  3. Bring water w/ salt & savory to a boil.
  4. Add the beans when boiling & cook for about 5 min.
  5. Drain the beans & cool them in cold water.
  6. Chop the spring onions.
  7. Mix olive oil, balsamic vinegar & spring onions; add salt & pepper.
  8. Mix w/ the beans.
  9. Slice the cornichons lengthwise & add to the beans.
  10. Drain the tuna roughly; some of the olive oil won’t do bad.
  11. Add mayonnaise & salt & pepper.
  12. Blend w/ a handheld blender like hell - until it’s a thickly creamy mess.
  13. Drain the beans once more to dispose of too much liquid from cooking the beans as well as the olive oil-balsamic vinegar mix.
  14. Add the tuna cream to the beans & mix all well.
  15. Slice the hard-boiled eggs w/ an egg-slicer & add to the beans i. e. fold in carefully.
  16. Serve at room temperature.


Prep Time: includes also cooking the beans (in parallel to any other preparations).

Cook Time: 5 min for the beans means that the beans are "al dente“. If you prefer softer beans cook them for up to 10 min.

Mayonnaise: You may substitute mayonnaise by sour cream (20%).

The salad makes 4 big servings (as a main w/ lots of crispy bread) or 6 smaller servings (as a side dish w/ meat or so).

The salad is fine in the fridge for at least 2 days.


(information on equipment)


It’s a rich salad best w/ lots of fresh crispy baguette!

(That’s all: no more comments from me!)




The businesswoman w/ too many office hours thinks

It’s quite a lot of work – or? The recipe says 45 min, but I think I’ll be busy whole of the time. I’ll think twice before starting, but it looks delicious & it’s a full dinner: worth a try!



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