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Le Chaudron recipe
Salade de haricots verts et thon
Green bean and tuna salad
⏱ 20 minServes 4Easy220 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
400 g (14 oz)green beans
160 g (6 oz)water-packed tuna
1shallot
10cherry tomatoes
3 tbspolive oil
1 tbspwine vinegar
1 tspmustard
- 400 g (14 oz) green beans
- 160 g (6 oz) water-packed tuna
- 1 shallot
- 10 cherry tomatoes
- 3 tbsp olive oil
- 1 tbsp wine vinegar
- 1 tsp mustard
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Trim the green beans and cook 8 min in salted boiling water so they stay crisp.
- Drain the beans and plunge them straight into ice water to keep their bright green color.
- Flake the well-drained tuna in water, finely chop the shallot and halve the cherry tomatoes.
- Make the vinaigrette by whisking the mustard with the wine vinegar, then drizzling in the olive oil, no sugar.
- Combine the beans, tuna, shallot and cherry tomatoes in a large bowl and toss gently.
- Pour the mustard vinaigrette over, toss well, adjust the seasoning and serve cold.
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