A watercolour of a plate of green beans, halved potatoes, tuna flakes, olives and capers in a dressing
Generated with OpenAI gpt-image-1
Adapted from Salade niçoise, reduced to the parts that come from tins

Green bean and tuna salad

An established dish converted to shelf-stable ingredients. Every substitution is documented below.

How long it keeps

About 6 months, set by Olive oil.

Indicative, for planning a build before you buy. The answer for a pack you already own is the best before date printed on it, and that only holds if it has been stored as the label says.

Serves
3
Burners
0
Pans
0
Water
0.1 L
Active
8 min
Total
8 min

Ingredients

No heat at all, and the only work is draining things properly.

Dressing first, in the bottom of the bowl. Mustard whisked with the vinegar, then the oil trickled in while stirring. It will thicken as it goes.

  1. Dressing made.
  2. Drained potatoes, halved, turned through it while the dressing is undiluted: they take on the most.
  3. Drained green beans and olives folded in.
  4. Drained tuna in large flakes and the capers on top, folded twice, no more.
  5. Plenty of pepper.

Five minutes standing improves it noticeably; the potatoes absorb the dressing and stop it pooling.

Serves 3.

What this was adapted from

Salade niçoise, reduced to the parts that come from tins

  • boiled eggs, new potatoes and fresh beans → tinned potatoes and tinned green beans

    Niçoise is a composed salad of several fresh things. Two of the three have tinned equivalents that need no cooking; the egg has none and is simply absent, which the dish notices.

  • fresh vinaigrette with shallot → mustard, vinegar and oil shaken in the bowl

    Mustard is a real emulsifier, so the dressing holds without the shallot, and it brings the sharpness the raw onion would have.