White Bean & Tuna Salad With Basil Vinaigrette
20m prep 5m cook 25m ready
A satisfying salad with canned tuna, green beans, white beans, and soft-boiled eggs, dressed with a bright basil vinaigrette.
Ingredients
- Kosher salt and pepper
- 170 g green beans trimmed and halved
- 2 large eggs
- 0.5 small shallot chopped
- 118 ml fresh basil
- 22.2 ml olive oil
- 7.39 ml red wine vinegar
- 1.23 ml pepper
- 473 ml torn lettuce
- 0.5 small white beans drained and rinsed
- 1 solid white tuna in water drained
Nutrition (per serving, estimated)
Estimated based off 11 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 176 mg
- Iron: 6.85 mg
- Magnesium: 135 mg
- Phosphorus: 409 mg
- Potassium: 1166 mg
- Zinc: 2.65 mg
Let's Cook
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Step 1.
Bring a small saucepan and a large pot of water to a boil. To the large pot, add ½ tablespoon salt, then the green beans, and cook until tender, 3 to 4 minutes. Use a large slotted spoon to transfer the beans to a colander, then rinse under cold water to cool.
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Step 2.
Use the slotted spoon to gently lower the eggs into the small saucepan of boiling water. Cook for 6 minutes. Transfer the eggs to a bowl of ice water and let them sit until the shells are cold to the touch. Peel the eggs and set aside.
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Step 3.
While the eggs cook, in a mini blender, puree the shallot, basil, oil, vinegar, and ¼ teaspoon each salt and pepper until smooth.
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Step 4.
Transfer half the dressing to a large bowl and toss with the green beans. Fold in the lettuce, beans, and tuna. Serve with the remaining dressing and the soft-boiled eggs.
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