Vegetable salad with tuna

Ingredients

2 eggs

2 tomatoes

200 g green beans

lettuce

2 potatoes

1 can canned tuna

1/2 can olives

salt

pepper

For dressing:

5 tbsp olive oil

2 cloves garlic

2 tbsp white wine vinegar

Salt

Pepper

Wash the tomatoes, dry them, and cut them into large wedges. Wash the green beans, place them in boiling salted water, and cook for 6-7 minutes. Drain the liquid. Boil the potatoes, cool, and dice them.

Boil the eggs, peel them, and cut each into 6 wedges. Wash the lettuce, dry them, and tear them into large pieces by hand. Mash the fish with a fork, removing any large bones. Place the lettuce leaves, tomatoes, potatoes, beans, and fish in a salad bowl, season lightly with salt and pepper, and toss gently.

Prepare the dressing: peel the garlic, crush it with the blade of a wide knife, and chop finely. Heat 2 tablespoons of olive oil in a frying pan. Add the garlic and lightly fry for 2-3 minutes over low heat (the garlic should barely change color).

Cool the garlic oil, add salt, pepper, olive oil (3 tablespoons), and wine vinegar (1.5-2 tablespoons), and mix well. Drizzle the chilled dressing over the salad and garnish with egg slices and olives.

Enjoy!