green beans w/ tuna cream in southern france
Servings: 4
ingredients:
- 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 in olive oil (1 can)
- 2 tbsp mayonnaise
- 4 eggs
- salt & pepper (to taste)
equipment:
- a handheld electric blender
how to:
- Boil the eggs to get real hard-boiled eggs & peel them.
- Clean the beans, trim the beans & cut them once or twice.
- Bring water w/ salt & savory to a boil.
- Add the beans when boiling & cook for about 5 min.
- Drain the beans & cool them in cold water until still warm.
- Chop the spring onions.
- Mix olive oil, balsamic vinegar & spring onions; add salt & pepper.
- Mix w/ the beans.
- Slice the cornichons lengthwise & add to the beans.
- Drain the tuna roughly; some of the olive oil won’t do bad.
- Add mayonnaise & salt & pepper.
- Blend w/ a handheld electric blender like hell - until it’s a thickly creamy mess.
- Drain the beans once more to dispose of too much liquid from cooking the beans as well as the olive oil-balsamic vinegar mix.
- Add the tuna cream to the beans & mix all well.
- Slice the hard-boiled eggs w/ an egg-slicer & add to the beans i. e. fold in carefully.
- Serve at room temperature.
Notes
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.