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Catalan Empedrat | Bean Salad with Tuna & Egg
(0)
30 min
Quick
Gurkerl Küche
Ein traditionsreicher katalanischer Klassiker für den Spätsommer: Empedrat vereint zarte weiße Bohnen mit saftigem Thunfisch, sonnengereiften Paradeisern, knackig bunter Paprika, schwarzen Oliven und hartgekochten Eiern. Vollendet mit einer feinen Knoblauch-Vinaigrette und frischer Petersilie entsteht ein erfrischender, proteinreicher Hauptspeisensalat, der hervorragend mit knusprig im Backrohr geröstetem Brot harmoniert.
Preparation method
Preparation & boiling eggs
Bring a small pot of water to a boil. Carefully lower the eggs into the water and boil for approx. 8–9 minutes for medium-soft to hard-boiled. Immediately shock in ice-cold water, let cool completely, peel, and cut into quarters.
Drain the white beans in a colander, rinse thoroughly under cold running water, and drain well. Drain the tuna and flake into bite-sized pieces with a fork.
Vegetables & vinaigrette
Wash the cherry tomatoes and cut into quarters or halves. Wash the red and green bell peppers, remove the seeds, and cut into small dice. Peel the red onion, halve, and slice into very thin strips or half-rings. Cut the pitted olives in half.
Chef's tip
Oven tip: If you would like to serve warm, crispy bread with the salad, drizzle bread slices with a little olive oil and toast in a preheated oven at 200 °C for approx. 5–6 minutes until golden brown.
Flavour tip: Catalan empedrat gains even more flavour if left to infuse for 15 to 30 minutes before serving, allowing the tender beans to absorb the vinaigrette optimally.
Ingredients
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