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BARNETTBUNCH
Salad with green beans, potato and tuna
A tasty French recipe. The main course contains the following ingredients: fish, green beans, potatoes (solid, peeled), yogurt, capers, tuna steaks (white (a 250 g, frozen), thawed), olive oil, rucola salad (150 g) and black olives (without pit ).
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Ingredients
Directions
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Remove the tips of the green beans and boil for 5 minutes in plenty of boiling water with salt al dente.
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Remove them from the water and allow them to cool slightly.
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Cut the potatoes into cubes of 1 centimeter and cook them in the same water in 5 minutes al dente.
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Drain and let them cool slightly.
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Put them in a bowl and spoon in the yogurt.
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Add pepper, salt and some vinegar from the capers to taste.
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Heat the grill pan.
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Sprinkle the tuna with salt and (freshly ground) pepper and brush with the oil.
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Grill the fish 3 minutes, halfway.
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Divide the rucola salad over 4 plates.
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Spoon the green beans and the potato.
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Cut the tuna steaks diagonally in half, put the pieces on the salad.
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Divide the olives and capers over them and serve immediately..
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Nutrition
385Calories
Sodium16% DV375mg
Fat22% DV14g
Protein58% DV29g
Carbs12% DV37g
Fiber8% DV2g
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