For refueling:
Clove of garlic
12 Sprigs of green basil
1 tbsp Olive oil
1 tsp White wine vinegar
Salt taste
Peppertaste
For salad:
100 g Green beans
1 tsp Lemon juice
½ Sweet pepper
50 g Tuna in its own juice
1 Tomato
34 Anchovy fillets
50 g Salad mixture
56 Olives
¼ Onion
1
Beat the butter with a vinegar fork until the state of the emulsion. Put finely chopped basil and crushed garlic clove in the resulting dressing. Salt and pepper, mix and set aside;
2
Hard-boiled egg;
3
We take the tuna out of the can and disassemble it with a fork or hands into pieces;
4
Fry beans in olive oil until tender, salt, pepper and season to taste with lemon juice;
5
In the plates we put the salad, the fried beans, the chopped pepper, the onion thinly sliced in half rings, the olives, the egg sliced into quarters, the tomato sliced into slices and the anchovy fillets (each can be cut into 3-4 parts, can be put whole). Water the dressing and serve.
CategorySaladsCuisineFrenchCooking MethodBoiling, TossingDietKosher, Low Calorie, Low Fat, Vegetarian
Ingredients
For refueling:
Clove of garlic
12 Sprigs of green basil
1 tbsp Olive oil
1 tsp White wine vinegar
Salt taste
Peppertaste
For salad:
100 g Green beans
1 tsp Lemon juice
½ Sweet pepper
50 g Tuna in its own juice
1 Tomato
34 Anchovy fillets
50 g Salad mixture
56 Olives
¼ Onion