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Salad with green beans, tuna and eggs

  • Cooking time45 minutes
  • Prep time30 minutes
  • Servings4 portions
recipe image Salad with green beans, tuna and eggs


  • 300 g green beans
  • 200 g tuna in water
  • 250 g potatoes
  • 3 eggs
  • 5 cherry tomatoes
  • 1 onion
  • 1 clove garlic
  • 4-5 olives
  • 1 Tbsp capers
  • Freshly ground pepper
  • Salt
For the sauce
  • 2 anchovies
  • 30 ml Altis Kalamata P.D.O. Extra Virgin Olive Oil
  • 1½ Tbsp white vinegar
  • Juice and zest of 1 lemon
  • 6-7 basil leaves
  • 3-4 sprigs parsley
  • Freshly ground pepper
  • Coarse salt


      1. Boil the potatoes in salted water until tender, then peel.
      2. Boil the beans until tender and transfer to a bowl of ice-cold water so they don’t lose their colour.
      3. Hard boil the eggs.
      4. Prepare the sauce by finely chopping all the herbs and the anchovies and mixing them with the olive oil, vinegar and lemon juice. Season with salt and pepper.
      5. In a bowl, cut the potatoes into medium-sized pieces, slice the onion into rings and halve the cherry tomatoes. Add the garlic (crushed) and the green beans. Season with salt and pepper.
      6. Pour over the sauce and transfer to a salad bowl. Add the eggs, olives and capers with a little more olive oil, and serve.
      - If you like, you can use borlotti beans instead of green beans