John Myers
Bönnigheim Bean Salad with Tuna
The perfect bönnigheim bean salad with tuna recipe with a picture and simple step-by-step instructions.
For the dressing:
- 4 small Onions, red
- 20 g Carrot
- 1 medium-sized Tomatoes, red, fully ripe
- 1 Hot peppers, red, long, mild
- 2 leaves Kai Lan (Chinese Broccoli)
- 100 g Canned tuna
- 2 medium-sized Cloves of garlic, fresh
- 4 tbsp Orange juice
- 2 tbsp White wine vinegar, mild
- 1 tsp Chicken broth, Kraft bouillon
- 1 pinch Black pepper, fresh from the mill
- 1 pinch Nutmeg, freshly grated
- 2 tsp Savory, dry, rubbed
- 1 Pri Oregano
- 2 tbsp Lake, from the tuna can
- 2 tbsp Extra virgin olive oil
- Clean the fresh beans and blanch them for 6 minutes. Let frozen goods thaw. Cap the onions at both ends, peel and thinly slice or slice them. Cut an approx. 3 cm long piece from a carrot, peel it, cut lengthways into thin slices and cut them lengthways into thin strips. Work the strips crosswise into small cubes. Wash the tomatoes, remove the stems, peel them, quarter them lengthways, remove the green stalk and the grains. Cut the quarters lengthways and into strips approx. 6 mm wide.
- Remove the stems from the peppers, wash them, cut open lengthways, unfold, core and cut across into thin threads. Wash the fresh kailan, separate the leaves from the stem. Discard the mostly woody stem. Separate the leaf stalks along the midrib and shorten to bean length and blanch for 3 minutes. Cut the leaves into small pieces. If necessary, chop the tuna a little.
- For the dressing, cap the cloves of garlic at both ends, peel them and squeeze them with a garlic press. Add the remaining ingredients to brine and mix. Fold the vegetables into the sauce mixture and arrange on a serving plate. Add the tuna pieces and drizzle with the olive oil, garnish and serve immediately as a starter and enjoy.
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