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

Dressing

• 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.