Perhaps your new favorite bean dish:
Of the approximately 5,000 different potato varieties worldwide, about 150 varieties are grown in Germany. For the leaf salad, it is essential to use firm-cooking potatoes, e.g. of the Nicola or – if you can still get them – Linda variety.
Lettuce: rinse potatoes, soften in salted water, drain, steam and cut into quarters. Hard eggs, rinse, peel and cut into quarters. Clean beans, blanch in boiling hot salted water until al dente, rinse in cold water and drain well.
Rinse tomatoes and cut in half. Drain olives. Peel onion, halve and cut into narrow wedges.
Roughly pluck basil leaves.
Dressing: beat mustard, red wine vinegar, garlic clove, vegetable soup, sugar, a little salt and pepper and the olive oil with a hand mixer until creamy.
Tip:
If you want a tiny bit spicier dressing, you can also whisk two anchovy fillets into the dressing.
Mix olives, potatoes, beans, tomatoes and onions with half of the dressing and marinate briefly.
Tuna: Cut tuna into two cm cubes, season with salt and pepper and fry lightly on all sides in oil in a frying pan for two to three min, but do not fry through. Drain on kitchen roll and add to the vegetable mixture together with the basil leaves.
Arrange the lettuce on plates, drizzle with the remaining dressing and sprinkle with
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