Can I use canned green beans?

Yes, canned green beans work well – just rinse and drain them before adding.

How long to boil quail eggs?

Boil for 2–3 minutes after boiling, then cool immediately in cold water.

What can replace tuna?

Use canned mackerel or sardines instead of tuna – the flavor becomes richer.

Can I add other vegetables?

Fresh cucumbers, cherry tomatoes, or bell peppers are great additions – they make the salad more juicy.

Tuna salad with green beans

Name: Tuna salad with green beans
Total time: 30 min
Yield: 3 порции
Cuisine: International
Ingredients: Green Beans — 200 g; Canned tuna — 200 g; Dill — 10 g; Parsley — 10 g; Quail egg — 90 g; Vegetable oil — 30 g; Salt — 2 g; Spice — 2 g

45min

544g

Nutrition per 100g

236

This salad is the perfect choice for those who appreciate lightness, nutrition, and bold flavor. Tender tuna, crunchy green beans, quail eggs, and fresh herbs create a harmonious combination. A light vegetable oil dressing enhances the natural flavors. Quick to prepare, and the result is a feast for the eyes and the palate. An excellent choice for lunch or dinner!

WHAT YOU WILL NEED

From ingredients

8 products

Vegetables

Seafood

Herbs

Eggs

Dressing

Spices

SIMPLE PROCESS

Step by step recipe

The secret to this salad is cooking the beans just right – they should be tender but still firm. Use tuna canned in water or oil, according to your preference. Quail eggs need only 2–3 minutes of boiling. Dress the salad just before serving to keep the vegetables fresh. Follow our steps for a perfect salad.

Step 1

Boil the green beans

Drop 200 g (7 oz) green beans into boiling salted water and cook for 10 minutes until tender but still firm. Drain and let cool.

Step 2

Boil the quail eggs

Cook 90 g (about 9–10) quail eggs for 2–3 minutes after boiling. Cool in cold water, peel, and cut each in half.

Step 3

Prepare herbs and tuna

Finely chop 10 g dill and 10 g parsley. Mash 200 g (7 oz) canned tuna with a fork in a separate bowl.

Step 4

Combine the main ingredients

In a large salad bowl, mix the cooled beans, mashed tuna, and chopped herbs. Season with salt (2 g / ½ tsp) and pepper to taste.

Step 5

Dress with oil

Add 30 g (2 tbsp) vegetable oil and toss gently to coat everything evenly.

Step 6

Garnish and serve

Arrange the salad on a plate, top with the quail egg halves, and garnish with extra herbs. Serve immediately.

CHEF'S TIP

Choose quality green beans

Fresh young beans are best. If using frozen, cook 2–3 minutes longer without thawing.

Tuna in water or oil

For a lighter option, choose tuna in water. For richer flavor, use oil-packed tuna – then reduce the oil in the dressing.

Don't overcook quail eggs

Boil for 2–3 minutes after the water boils, then cool in cold water – they'll peel easily and the yolk stays tender.

Add lemon juice for freshness

A squeeze of lemon juice adds brightness and enhances the flavors.

SUBSTITUTIONS

Add your taste

Replace green beans with peas If you don't have beans, use frozen green peas – they also pair well with tuna.
Instead of quail eggs – chicken eggs Use 2–3 hard-boiled chicken eggs, sliced into wedges.
Switch the herbs to your liking Dill and parsley can be replaced with cilantro, basil, or green onions.
Dressing – sour cream or mayonnaise Instead of vegetable oil, you can use sour cream or mayonnaise – it becomes creamier and richer.

HOW TO STORE

How to store tuna and green bean salad

Best served fresh. If leftovers remain, store undressed in the fridge in an airtight container for up to 1 day. Dressed salad loses freshness and releases liquid. Do not freeze.

GOOD TO KNOW