Light salad niçoise

Name: light salad niçoise
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: French
Ingredients: 1 dish haricots verts 150 g; 4 Eggs; 3 el semi sundried tomatoes jar of 295 ml; 1 tin can artichoke hearts (400 g), drained; 1 lettuce; 2 Red onions in thin rings; 2 cans tuna on oil (a 185 g), drained; 2 el mayonnaise with yoghurt (jar 350 ml)

A tasty French recipe. The main course contains the following ingredients: fish, haricots verts (150 g), eggs, semi-sundried tomatoes (jar 295 ml), artichoke hearts ((400 g), drained), lettuce, red onions (in thin rings), tuna on oil ((185 g), drained) and mayonnaise (with yoghurt (350 ml jar)).

Ingredients

Directions

Remove the stem set from the haricots verts, leave the tip. Bring a pot of water to the boil and boil for 4 minutes. Take them out of the pan with a slotted spoon and let them cool down. Boil the eggs in the same water for 7 minutes. Cut the tomatoes and the artichoke hearts in half.
Remove the salad leaves and wash them. Divide the lettuce over the plates. Mix the haricots verts with the tomatoes, the artichoke and the onions. Distribute over the lettuce. Loosen the tuna with a fork and place on it. Peel the eggs and cut into pieces. Put this on the lettuce.
Mix the mayonnaise with 2 tbsp water and season with salt and pepper. Spoon the dressing over the salad. Tasty with baguette or ciabatta.