- Prep Time 0:10
- Cook Time 0:10
- Estimated Cost $10.50
- 48 Comments
So, here’s what’s going on with me:
I have about 75 pages of final (!) edits left to make on my manuscript for The BrokeAss Gourmet Cookbook, 2 freelance writing projects to finish by tomorrow and a proposal for a third, due Thursday. Why am I so far behind on work, you ask? I am placing the blame squarely on last week’s awesome Moskowitz Family Chrismukkah Celebration (yep, just like on The OC, except the Moskowitzes can all drink legally). My family forced me to eat and drink way too much, give and receive some really wonderful gifts and play one particularly raucous drinking game, and I just couldn’t get to my work.
So, with virtually no spare time, and approximately zero capacity (or willingness) to eat another crumb of carb-y, sugar-laden holiday food, I give you a salad that is quick to make, very satisfying and will hopefully give you a jump on your New Years resolution to eat better. Enjoy!
- 4 eggs $1.50 for 6
- 1/4 lb green beans, halved, ends trimmed $1
- 2 5-oz cans of tuna packed in olive oil $4
- 2 handfuls of cherry or grape tomatoes, halved $3 for 16 oz.
- 1/2 cup chopped black olives (nicoise or Kalamata work well) $1.50 for an 8 oz. can
- 1/4 medium red onion, very thinly sliced $0.50 for a whole onion
- Juice of 1/2 lemon $0.50 for a whole lemon
- extra virgin olive oil Pantry
- salt and freshly-ground black pepper Pantry
Recipe Serves 2-4
- Hard-boil the eggs (or soft-boil them if you prefer).
- While the eggs boil, bring 1 cup of water in a frying pan (with a fitted lid) to a gentle boil over high heat. Lower the heat to medium, add the green beans and cover.
- Cook the green beans for 2-3 minutes, until they are tender.
- Drain and run under cool running water.
- Once the eggs are cooked, drain the pot and hold the eggs in their pot under cold running water. Peel and rinse them and then slice the eggs in half, lengthwise.
- To assemble the salad, arrange the eggs, green beans, tuna, tomatoes, olives and onion as pictured on two large plates (or one large platter).
- Alternately, you may toss it all together in a salad bowl. Just before serving, drizzle the salad with the lemon juice, drizzle liberally with olive oil and sprinkle with salt and pepper. Serve immediately.