Tuna and egg salad
Description
A simple dish to prepare. Making this salad gives you a burst of flavor "colors" on a single plate. I don't mince the salad ingredients, but rather cut them into large pieces or leave them whole. The cherry tomatoes used in the salad can be replaced with regular tomatoes. Arugula, spinach, or a mixed salad greens can be used as the greens. Serve chilled.
Instructions
- 1
Step 1
1. I put a pot of water on the stove to boil. Meanwhile, I prepare a bowl with ice water and ice. I add the beans to the boiling water and cook for 3 minutes, then transfer them to the bowl with ice water to preserve their green color. After that, I cut the beans into 3 pieces.
- 2
Step 2
2. I wash the potatoes and cover them with water, add 1 onion, thyme, and 4 garlic cloves, sprinkle in a tablespoon of salt, and boil until cooked.
- 3
Step 3
3. I take out the potatoes, let them cool, then mash them using a saucepan or rolling pin.
- 4
Step 4
4. Heat a pan with vegetable oil and fry the mashed potatoes for about 1-2 minutes on each side. Boil and cool the eggs.
- 5
Step 5
5. For the dressing: finely chop the shallot, crush a garlic clove, add mustard, minced anchovies, wine vinegar, and water. Whisk everything together, then slowly drizzle in olive oil while whisking. Season with salt and pepper to taste.
- 6
Step 6
6. In a bowl, I add the beans, mash the potatoes, add chopped cherry tomatoes, capers and olives, then add herbs (basil, salad leaves) and tuna, mix well.
- 7
Step 7
7. Dress the salad with sauce and gently mix. Season with salt and pepper to taste.
- 8
Step 8
8. When serving, place the salad on a plate, add chicken eggs chopped into 4 pieces, and garnish with anchovies.