Tuna salad with green beans, tomatoes and red onions

Tuna Salad with Green Beans and Tomatoes

A fresh, simple tuna salad with green beans, tomatoes, pickles, and red onions. Ideal as a light lunch, appetizer, or for a summer buffet.

Preparation time: 20 minutes
Servings: 4

Ingredients

• 150 g green beans, cooked

• 1 large tomato or 2 small tomatoes

• 2 pickles

• 1 small red onion

• 150 g tuna in oil, drained

• 4 tbsp white wine vinegar

• 80–100 ml olive oil

• Salt

• Freshly ground pepper

Preparation

1. Prepare the beans

Let the cooked green beans drain well and halve them depending on their length.

2. Cut the vegetables

Cut the tomatoes into small cubes.
Slice the pickles into thin slices or strips.
Peel the red onion and cut into very thin rings.

3. Prepare the tuna

Drain the tuna well and roughly break it up with a fork.

4. Mix the salad

Gently combine beans, tomatoes, pickles, and onions. Carefully fold in the tuna.

5. Marinate

Mix the white wine vinegar with salt and pepper. Slowly add the olive oil and stir everything into a marinade.

Pour the marinade over the salad and gently mix.

6. Let it sit

Let the tuna salad chill and marinate for about 15–20 minutes.

Before serving, season again with salt, pepper, and if needed, some white wine vinegar.

Chef’s Tip

For extra freshness, finely chopped parsley, chives, or some lemon zest go very well with it.

You can also complement the salad with black olives, capers, or quartered boiled eggs.

It tastes especially good with fresh farmhouse bread or crusty white bread.

Can I prepare the tuna salad in advance?

Yes. You can prepare the salad 2–3 hours ahead and let it marinate in the refrigerator. Take it out about 15 minutes before serving.

Which tuna is best suited?

Use preferably high-quality tuna in olive oil. It stays juicier and adds more flavor to the salad.

What else goes well with tuna salad?

Black olives, boiled eggs, capers, parsley, chives, or fresh farmhouse bread go very well.

Can I use fresh green beans?

Yes. Cook the beans in well-salted water until al dente and then immediately shock them in ice water. This keeps them crisp and preserves their beautiful green color.