Summary

Ingredients

• 500 g beans, reen
• 250 g ribbon pasta, reen
• Salt water
• 250 g zucchini
• 2 cans tuna in its own juice (150 g each)
• 4 tomato (s)
• 3 tablespoon lemon juice
• Salt and pepper from the mill
• 1 pinch (s) sugar
• 2 tablespoons oil
• 1 tablespoon mustard
• 0.5 ½ glass mayonnaise (50%)
• liter ⅛ whipped cream
• 2 bunch dill

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Instructions

1. Unthread and wash the beans. Cook in boiling salted water for 10-15 minutes, drain in a sieve and cut into bite-sized pieces. Cook the pasta in salted water according to the instructions on the packet and rinse.
2. Wash and clean the zucchini, halve lengthways and cut into slices. Drain the tuna. Wash, clean and cut the tomatoes into eighths.
3. Mix the lemon juice with salt and pepper, sugar and oil. Cut half of the tuna, mix with the vegetables, noodles and the lemon sauce.
4. Puree the remaining tuna with mustard and some mayonnaise. Stir in the cream and add everything to the rest of the mayonnaise, season with salt and pepper.
5. Chop the dill (put a few twigs aside) and fold into the tuna sauce. Pour the sauce on the salad and garnish with dill.