Recipe for: Tuna and Green Bean Salad (for May Day) - photo 1
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Recipe for: Tuna and Green Bean Salad (for May Day)

Salads May Day 30 min Easy 8 wyświetleń ~51.23 PLN - (0)
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Description

Fresh, light, and colorful salad perfect for a May picnic or a light lunch. It combines juicy tuna with crunchy blanched green beans, soft-boiled eggs, a delicate mix of greens, and mild red onion. The dressing made from canola oil and lemon juice adds freshness and a creamy texture without heavy mayonnaise. The dish has a Mediterranean character in a Polish version — a simple, quick way to create an impressive snack for 4 people. Serve chilled or at room temperature, it pairs wonderfully with sourdough bread or young potatoes.

Ingredients Used

Ingredients (11)

Servings:
4
  • Tuna 300 g
  • Green beans 400 g
  • Chicken egg 4 szt. (~240 g)
  • Salad mix 120 g
  • Red onion 150 g
  • Rapeseed oil 45 g
  • Lemon juice 30 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Capers 30 g
  • Parsley 30 g
💰 Szacowany koszt dania: ~51.23 PLN (12.81 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Vegetables and eggs

1

Prepare the green beans: rinse the green beans under cold water, trim the ends (about 3–5 mm from each side). In a large pot, bring 2 liters of water to a boil with a pinch of salt. Once the water is boiling, add the green beans and cook for 4–5 minutes – check from the 4th minute: the beans should be juicy and firm (easily pierced with a fork, but not overcooked).

Ingredients: Green beans, Salt
Use a large pot so the beans have space. A time of 4–5 minutes gives an al dente effect; if you want very soft beans, add 1–2 minutes.
2

Prepare an ice bath: fill a large bowl with cold water and add a few ice cubes. When the green beans are ready (after 4–5 minutes), quickly drain them using a colander and immediately transfer to the ice bath for 2–3 minutes to stop the cooking process and preserve the color. Then drain and dry on a kitchen towel.

Ingredients: Green beans
An ice bath is crucial for keeping the green beans bright green and crunchy. Use a slotted spoon for quick transfer.
3

Cook the eggs to soft-boiled/hard-boiled: place the eggs in a pot and cover them with cold water so that the water covers them by about 2 cm. Put the pot over medium heat and bring to a boil. When the water starts to boil, reduce the heat so that it simmers gently, and cook for 9 minutes for a hard yolk (if you want a runny yolk, cook for 7 minutes). After cooking, transfer the eggs to an ice bath for 5 minutes to make them easy to peel.

Start counting the time from when the water begins to boil. Use a spoon to remove the shell, gently tapping and cracking the egg, and then peel it under cold water.
4

Prepare the onion: peel the red onion, cut it in half, place the flat side on the board and slice into thin half-rings (about 2–3 mm). If you want to soften the sharpness, transfer the sliced onion to a bowl of cold water for 5–10 minutes, then drain.

Ingredients: Red onion
Use a sharp knife and a stable cutting board. Soaking the onion removes some of the sharp sulfur compounds and gives a milder flavor.

Sauce

5

Prepare the dressing: in a jar with a lid or in a bowl, combine canola oil (45 g) and lemon juice (30 g). Add salt (3 g) and pepper (2 g). Close the jar and shake vigorously for 15–20 seconds or whisk vigorously in the bowl until a smooth emulsion forms. Taste and adjust if necessary — add a bit more lemon juice for acidity or a pinch of salt.

Ingredients: Rapeseed oil, Lemon juice, Salt, Black pepper
The easiest way to make the dressing is in a jar with a lid — then you just need to shake it well. Don't overdo it with the oil; the dressing should lightly coat the ingredients, not drown them.

Assembly and serving

6

Prepare the tuna: drain the tuna from the brine and transfer it to a large bowl. Use a fork to break the meat into larger pieces (not into a paste). Transfer the salad mix to a large flat platter or a large bowl, add halved or quartered boiled eggs, drained and possibly halved green beans, thinly sliced onion, and the tuna. If using, add capers (30 g). Drizzle evenly with the prepared dressing.

Ingredients: Tuna, Salad mix, Green beans, Red onion, Capers
Use a large bowl or a flat plate to arrange the ingredients aesthetically. Mix gently — it's best to use two spoons or clean hands to avoid breaking the eggs and not to crumble everything too much.
7

Finishing and seasoning: gently mix the ingredients so that the dressing coats the leaves and beans, but the salad is not soaked. Cut the eggs in half or quarters and arrange them visibly on top. Sprinkle with finely chopped parsley (optional) and freshly ground pepper. Serve immediately or chill for 10–15 minutes in the refrigerator before heading out for a picnic.

Ingredients: Parsley, Black pepper
Do not mix too vigorously — you want the ingredients to retain their textures (crunchy beans, soft yolk, pieces of tuna). If you plan to transport it, use the dressing in minimal amounts and store it separately in a jar to drizzle just before serving.

Fun Fact

💡

Salads combining tuna and green beans have their roots in "niçoise" cuisine, but the Polish version often replaces olive oil with rapeseed oil and adds seasonal ingredients, giving it a local character.

Best for

Majówka piknik lekki obiad

Tips

🍽️ Serving

Serve on a large platter: showcase the halved eggs and pieces of tuna on top. Fresh sourdough bread, young potatoes with dill, or crispy croutons pair well with the salad. If you're taking it on a picnic, keep the dressing separate and drizzle it over the salad 10–15 minutes before serving.

🥡 Storage

Store in the refrigerator in an airtight container for up to 24 hours. It's best to store the dressing separately. After adding the dressing, the salad may lose its crunch after a few hours — keep the beans and lettuce separate if you plan to prepare them in advance.

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