White Bean and Tuna Salad with Basil Vinaigrette

• servings: 4 servings
• total time: 25 minutes

Ingredients

Kosher salt and pepper

500gr green beans, trimmed and halved

1 small shallot, chopped

1 pal lightly packed basil leaves

3 tbsp. olive oil

1 tbsp. red wine vinegar

1 zak jonge spinazie

1 can small white beans, rinsed

4 cans solid white tuna in water, drained

4 soft-boiled eggs, halved

Griekse Yoghurt (halve grote pot)

250gr pasta koken.

Directions

Bring a large pot of water to a boil. Add 1 tablespoon salt, then green beans, and cook until just tender, 3 to 4 minutes. Drain and rinse under cold water to cool.

Meanwhile, in a blender, puree shallot, basil, oil, vinegar, and 1/2 teaspoon each salt and pepper until smooth.

Transfer half of dressing to large bowl and toss with green beans. Fold in lettuce, white beans, and tuna and serve with remaining dressing and eggs.