Green beans and potatoes salad with tuna fish, anchovy fillets and egg

• 5 minutes to prepare • 15 minutes to cook • Serves 4

10 MINUTES 

 

“What? I can’t shop on Sundays???”
As it turns out, all grocery and other retail shops are closed in Germany on Sundays. Gas stations are open, and for part of the day, a few select bakeries are open. Great.

“You’ll get used to not doing anything on Sundays, it just takes time.”
Well, my dear friend, I trust your advice. I really do.
The problem is that at the moment I am not used to find every grocery shop closed; I am not used to do the shopping for the following days on Saturday (I hang out on Saturdays); I am not used to be prohibited from accessing food when I am hungry. And, unfortunately, I get hungry also on Sundays.

So the plot of this Sunday rapidly turned into tragedy when we suddenly remembered that it was Sunday, and the fridge was empty, except for 2 eggs and one pack of green beans.
The solution was found in a tasty salad mainly based on long lasting ingredients from the pantry: cans of tuna fish preserved in EVO oil, one jar of Kalamata olives, anchovy fillets...and then...yes, few potatoes left from a previous dinner! A-ma-zing!!
The result was, in the end, pretty good: fish fillets - tuna and anchovy - enrich the plain flavour of potatoes; green beans stay crunchy and hard-boiled eggs...well...they filled our stomach until dinner.

I do not know if this experience will become already a lesson-learned episode. For the moment, it gives us the hope that, no matter the circumstances, we can always find out a savory solution!

Here are ingredients for the 4-serving recipe:

 

400 g green beans
1kg small potatoes
500 g canned tuna in EVO oil
2 eggs

100 g Kalamata olives
10 anchovy fillets in oil
EVO oil
salt and pepper

1. Pour 1 l of water in a large pot and bring to boil. Meanwhile, wash and brush well the potatoes, then wash green beans. As soon as the water boils, dip unpeeled potatoes and green beans in the pot, and go on with the cooking for about 15 minutes
2. About 5 minutes before potatoes and beans are done, add eggs, too
3. Prepare the dressing: finely chop anchovy fillets. In a bowl mix them with 4 tablespoons of EVO oil, salt and pepper, and whisk until you obtain a smooth mixture
4. Drain potatoes, beans and eggs. Peel the potatoes and cut them into slices about 1-cm thick. Peel hard-boiled eggs and slices them, too
5. Put green beans in a bowl with potatoes, eggs and olives. Drain the canned tuna and pour it into the salad, too
6. Season everything with the dressing and mix well. Buon appetito!
   

Nutrition Facts are listed for this recipe in the table below. Data is provided per serving.

Because a great story never started with someone eating a salad.
But someone survived thanks to it.