Protein-rich tuna salad with French dressing

4 servings

  • 150 g green beans or asparagus tops
  • 1 can tuna in water
  • 4 tomatoes
  • 1 dl black olives with stone for decoration


  • 2 tablespoons lemon juice
  • ½ tbsp white wine vinegar
  • 2 tablespoons capers
  • 1 tsp Dijon mustard
  • ½ teaspoon salt
  • 1 teaspoon pepper
  • Boil beans or asparagus tops in a maximum of 3 minutes. Rinse in cold water immediately after cooking
  • Mix all the ingredients for the dressing: lemon juice, white wine vinegar, capers, Dijon mustard, salt and pepper.
  • Pour the water of the tuna, and add the tuna in a bowl or lunchbox.
  • Add beans, egg boats and tomato slices on top.
  • Garnish with olives, and pour the dressing over just before you want to eat.
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