You know that midday moment when you want to eat something real and satisfying, but without spending an hour cooking? This salad is exactly the answer. Green beans, tuna, hard-boiled eggs, tomatoes — no need to do anything more.
Ingredients :
- Green beans — Fresh or frozen, both work. Fresh ones have that little snap that you don’t always get with frozen, but in the middle of winter, extra-fine frozen beans are a very good solution. Avoid canned beans: too soft, they ruin the texture of the whole salad.
- Canned tuna in water — In water, not in oil — this is important here because we season with our own olive oil. Pick a brand that offers chunky pieces rather than tuna already reduced to mush. Texture counts for a lot in this salad.
- Tomatoes — Truly ripe tomatoes. In summer it’s obvious, but out of season, a fleshy vine tomato is more reliable than a classic pale and tasteless tomato. The juice they release when cut is already part of the dressing.
- Eggs — Fresh eggs, size M or L, are enough. The key is the timing — exactly 9 minutes in boiling water gives a dense but not greenish yolk, still melting in the center. Neither rubbery nor runny.
