Instructions
Follow the steps and taste along the way.
Cook the green beans
Bring 2,000 ml of water and 10 g of salt to a rolling boil in a large pot. Add the green beans and cook for 5–6 minutes, until tender but still firm and bright green. Drain and spread them out on a plate to cool and prevent them from overcooking.
Toast the bread
Cut the bread into cubes about 1.5 cm wide. Heat 10 ml of olive oil in a pan and toast the cubes over medium heat for 4–6 minutes. Stir them regularly so they turn golden and crisp on all sides. Set aside.
Prepare the dressing
Whisk the red wine vinegar, Dijon mustard, pressed garlic, 2 g of salt and ground black pepper in a small bowl. Slowly pour in the remaining 35 ml of olive oil while whisking continuously, until the dressing comes together.
Prepare the salad ingredients
Halve the cherry tomatoes. Flake the tuna into large pieces with a fork. Tear the basil into smaller leaves and leave the drained capers whole.
Combine and serve
Place the cooled green beans, tomatoes, tuna, capers and basil in a large bowl. Add the dressing and gently toss to coat the ingredients without breaking up the tuna. Divide among plates and sprinkle with the toasted bread just before serving so it stays crisp.
