A super-simple throw-together meal that costs just pennies, this is a perfect weeknight dinner. We should all have these ingredients in our pantry or lurking in the bottom of the fridge, so it requires little shopping, making it a brilliant standby recipe.
From Home at 7, Dinner at 8 by Sophie Wright (Kyle Books; 2012)
|2 large eggs||1 bag mixed salad leaves|
|10 1/2 ounces green beans, trimmed||Salt and freshly ground black pepper|
|1 (7-ounce) can tuna in water, drained||1 tablespoon red wine vinegar|
|1 (8-ounce) can borlotti beans, drained||1 tablespoon Dijon mustard|
|1 red onion, peeled and finely sliced||2 tablespoons olive oil|
Bring a small saucepan of water to a boil. Carefully put the eggs into the water, reduce the temperature, and simmer for exactly 4 minutes 30 seconds. Add the green beans for the last minute of cooking. Remove the pan from the stove, drain into a colander, and run cold water over to cool.
Mix the tuna and the borlotti beans in a serving bowl and then add the green beans and the red onion.
Make the dressing by combining all the ingredients in a small bowl and pour threequarters over the tuna mixture.
Carefully peel the eggs -- they will be very soft, so make sure you don’t break them.
Mix the salad leaves through the tuna salad and dress with the rest of the dressing. To finish, cut open the eggs and place two halves on each plate, seasoning with a pinch of salt and pepper.
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