Salad Nisuaz (Cooking fast)

Salad Nisuaz (Cooking fast)

Version of a very popular salad with green beans and tuna, but without potatoes.

For 2 servings:

100 g of green beans
A handful of olives
2 large eggs
1 can of canned tuna in its own juice
A handful of cherry tomatoes (can be replaced by ordinary and cut)
1 tbsp. Balsamic vinegar
1 tbsp. Dijon mustard
2-4 tablespoons olive oil

Preparation of Nesuaz Salad:

1. Cook the beans for a few minutes, until it becomes slightly soft, drop into a colander and immediately substitute under ice water — to preserve the green color.

2. Eggs boil in boiling water for 6 minutes, peeled, cut into halves.

3. Cut the tomatoes into two pieces (or more — if you take the usual ones).

4. For filling, mix the vinegar, mustard and butter.

5. Put in a bowl of beans, olives, tuna, tomatoes, pour the dressing, salt and pepper, mix. Spread on plates, lay eggs and parsley on top.

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