For the salad:
1/4 lb fresh green beans, or long beans (bodi)
1/2 lb potatoes, boiled, peeled and cut into 1-inch cubes
1 small onion, thinly sliced, soaked in cold water
1 medium sweet red pepper, seeded and cut into strips 1/4-inch wide
2 small ripe tomatoes, cored and cut into 1-inch cubes
1 can solid white Albacore tuna in water, drained
1 medium-sized head lettuce, washed and dried
1 large egg, hard-boiled and cut into wedges
1 tbs chopped fresh chives
1 tbs chopped fresh parsley
For the dressing:
2 tbs fresh lemon juice
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 large clove garlic, minced
1/2 tsp Dijon mustard
1/3 cup olive oil
Method:
Cut beans into 1-inch pieces and steam until tender crisp, about 6 minutes. Drain. In a large bowl combine green beans, potatoes, onions, sweet pepper, tomatoes, and tuna. Toss gently to mix. In a small bowl mix lemon juice, salt, pepper, garlic and mustard, whisk until well combined. Pour the olive oil into this mixture, whisking continuously until mixture becomes thick. Pour dressing over tuna and potato mixture and toss until well combined. You may add as much or as little dressing as you please. Arrange lettuce on a large platter and spoon potato tuna mixture over top. Sprinkle chopped herbs over top of salad, arrange wedges of cooked egg around salad and serve. Serves 4.
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