Niçoise salad with canned tuna
A source of protein and omega-3 fatty acids, this salad is rich in antioxidants and vitamins thanks to the vegetables and greens. Its fresh taste and combination of ingredients make it perfect for a light lunch or dinner.
Roman Klymenko
15 years on low-carb nutrition
Boil green beans (160 g) in salted water for five minutes. After that, drain them in a colander and let them cool.
In a blender, chop garlic (2 cloves) and basil leaves (7 leaves). Then add olive oil (2 tbsp), wine vinegar (2 tbsp), salt, and spices. Mix everything thoroughly until you get a homogeneous emulsion.
Next, cut tomatoes (2 pcs) into wedges and bell pepper (1 pc) into thin strips. Rinse and dry the lettuce leaves (1 head). Peel and quarter the eggs (4 pcs).
In a large bowl, place the lettuce leaves, green beans, tomatoes, and bell pepper. Drizzle some of the dressing and gently mix.
Top with pieces of canned tuna in its own juice (160 g), quartered eggs, anchovies (3 fillets), and olives (8 pcs). Drizzle with the remaining dressing.
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