Tuna & Bean Salad

Step 1: Blanch the Green Beans

1. Boil Water:

   • Fill a small pot with water and place it on the stove. Turn the heat to high and wait for the water to boil.

2. Cook the Beans:

   • When the water is boiling, carefully add 120g fine green beans.
   • Let them cook for 1 minute. Set a timer to keep track.

3. Cool the Beans:

   • After 1 minute, drain the beans in a colander.
   • Immediately rinse them under cold running water. This stops them from cooking and keeps them crunchy.

Step 2: Make the Dressing

1. Get a Mixing Bowl:

   • Find a large bowl for mixing.

2. Add Tuna Oil:

   • Open the can of tuna and pour 1-2 teaspoons of oil from the can into the bowl.

3. Add Olive Oil:

   • Measure and add 1 tablespoon of extra virgin olive oil.

4. Add Lemon Flavor:

   • Zest 1 lemon into the bowl (this means scraping the yellow part of the skin).
   • Squeeze in 2 teaspoons of lemon juice.

5. Add Vinegar and Mustard:

   • Pour in 1 tablespoon of red wine vinegar.
   • Add 1 teaspoon of Dijon mustard.

6. Season and Whisk:

   • Add a pinch of salt and pepper.
   • Use a whisk or fork to mix everything until it’s smooth and combined.

Step 3: Combine the Salad

1. Add Ingredients to the Dressing:

   • To the bowl with the dressing, add:
     • The cooled green beans
     • 200g drained tuna (flaked into chunks)
     • 400g drained borlotti beans
     • ½ sliced red onion (thin slices)
     • 1 celery stick, sliced at an angle (plus a few leaves for garnish)
     • 50g pitted green nocerella olives
     • Small bunch of chopped parsley

2. Toss the Salad:

   • Gently mix everything together with a spoon or spatula until all the ingredients are coated with the dressing.

Step 4: Serve the Salad

1. Garnish:

   • Sprinkle the reserved celery leaves on top for a fresh touch.

2. Lunch Prep:

   • If you’re preparing this for lunch, keep the salad and dressing in separate containers. This keeps everything fresh.
   • Toss them together just before eating.

3. Storage:

   • Store any leftovers in an airtight container in the fridge. The salad will stay good for up to 1 day. Enjoy!