Tuna salad is very popular and in demand in the United States, as well as in France, Britain and Germany. In America, there are a great many recipes for salad with this fish, and in its popularity it is not inferior to the eternal Olivier in Russia. Usually, canned fish is used in salad, and, as a rule, in oil. Naturally, the higher the quality of the canned food, the tastier the salad will be.
It is necessary
- - 2 cans of canned tuna in their own juice
- - 500 g green beans
- - 250 g of young potatoes
- - 2 small tomatoes
- - 250 g mixed salad
- - 1 red bell pepper
- - 3 eggs
- - a handful of olives
- - 8 fillets of anchovies
- - olive oil
- - garlic, coarse salt, black pepper
- - white wine vinegar
Instructions
Step 1
Wash potato tubers well from dirt and boil in their skins. Drain the water, cool the vegetables and peel them, then chop them into thin half rings. Cut off the ends of the beans and blanch them in boiling water for 5-8 minutes. After pulling them out, immediately pour over with ice water so that the beans do not lose color.
Step 2
Bake the bell peppers in a well-preheated oven until scorching appears on the skin. Then place the pepper in a bag for 10 minutes, and after the time has elapsed, take it out, remove the skin, peel and cut into slices. Cut the tomatoes into circles. Boil the eggs, peel them and cut them into quarters.
Step 3
Place the canned fish on a paper towel and wait for the excess oil to drain. Prepare the dressing sauce by combining chopped garlic, salt, pepper and olive oil and whisk lightly until a smooth emulsion is obtained.
Step 4
Spread lettuce leaves on a plate, put all the ingredients on top - potatoes, eggs. Pieces of tuna, peppers and tomatoes, pour over the sauce and garnish with olives and anchovy fillets.
