I am a huge sucker for tina, but I am often short on time. This is a perfect combo that makes a delicious meal! Throwing lots of veggies at you + adding some canned tuna to it, it's that easy! If you are short on time, feel free to buy those ready-to-use boiled eggs to make this recipe a breeze...literally! It's so simple, yet so freaking delicious! ENJOY!
INGREDIENTS:
For the dressing:
- 60ml white wine vinegar
- 1 small shallot, diced
- 2 teaspoons dijon mustard
- 1 Tablespoon chopped fresh thyme
- 1/4 teaspoon pepper
- 3/4 cup extra-virgin olive oil
For the salad:
- 450g red-skinned potatoes sliced
- 8 cherry tomatoes, halved
- 4 large eggs, boiled and quartered
- 6 radishes, trimmed and quartered
- 300g green beans, trimmed
- 1 head lettuce leaves, separated
- 2 cans tuna, drained
- 100g olives, halved
INSTRUCTIONS:
Put the potatoes in a medium saucepan, cover with cold water and season with salt.
Bring to a simmer over medium-high heat and cook until fork-tender. Drain, and drizzle with 1/4 cup white wine vinaigrette and let cool.
In a small jar or bowl whisk together all ingredients for dressing.
Cut tomatoes, and toss with salt and pepper. Chop eggs and radishes. Set aside.
Bring a separate saucepan of salted water to a boil.
Add the green beans to the boiling water and cook until crispy, about 3 minutes. Drain and immediately put the green beans into the ice-water to cool, then drain and pat dry.
Divide lettuce in 4 plates. Arrange the potatoes, tomatoes, eggs, radishes, green beans and drained tuna on top.
Drizzle with dressing and top with the olives.
P.S. If you make this dish, please comment and let me know how you liked it. Feel free to share on socials also, because #SharingIsCaring.
For more recipes like this, please checkout my most recent Edition of VVS FITNESS: Healthy & Delicious Recipes HERE.