Bean salad with tuna

Ingredients for 4 servings:

• 1 gr. can/n bean kernels, white, drained weight approx. 500 g with or without soup greens
• 2 cans of tuna in its own juice
• 10 gherkins, OR:
• 1 cucumber(s), sliced
• 1 large onion(s), red or vegetable onion
• 1 tsp vinegar essence or cucumber water
• 1 ½ tbsp, leveled Dijon mustard or similar
• 200 ml vegetable oil, of your choice
• 2 pinches of dill, dried
• 1 tsp, leveled salt
• 1 pinch(s) of pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Total time approx. 50 minutes

in mustard-oil dressing

Peel and halve the onion. Then cut into half rings. Place the beans in a colander, rinse thoroughly, and drain. Slice the cucumber or pickles. Set everything aside. For the dressing, pour the vegetable oil into a bowl. Add either cucumber juice or vinegar essence and the mustard. Whisk this mixture with a whisk until well blended. The oil should not separate from the other ingredients. Sprinkle with salt, pepper, and dill. Whisk the dressing again. Season to taste. Place the beans in the center of a serving dish, ideally with a slightly raised rim. Use a spoon to form an oval, leaving about 2 cm of space from the edge. Now distribute the tuna evenly around the edge. Layer the onion on top of the tuna until all of it is used up. Spoon the cucumbers over the beans. Whisk the dressing again briefly and then pour it over the salad. Let it sit for about 15-20 minutes. Depending on your taste, the salad can be garnished with olives. You can also add tomato slices. This is a light meal for warm summer days.