Sautéed French Beans, Baked Cauliflower and Zucchini, Boiled Egg, and Vegetable Salad with Tuna


Once again, the simpler the preparation, the tastier they are.

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French Beans:

  • 1 package of frozen french beans (800 grams)

  • 1 head of garlic, peeled and chopped

  • Natural course salt

  • Extra-virgin olive oil

Cauliflower and zucchini in the oven:

  • Small cauliflower

  • 2 zucchini

  • Natural course salt

  • Extra-virgin olive oil

Boiled egg:

  • 1 egg

  • Water for boiling



  1. Preheat oven to 400°F (200°C).  Line a baking sheet with parchment paper.

  2. Separate the cauliflower into single florets and slice them to 1 cm slices. Place on the baking sheet.

  3. Cut the zucchini into 2 cm slices and add to the sheet.

  4. Spread olive oil and pinch of salt, mix well, and place in the oven for 15-25 minutes (depending on how well-cooked you like it).

  5. While the vegetables are baking, place the egg in a small pot cover it with water, and boil for 10 minutes.

  6. While the egg is cooking, prepare the french beans:
    warm a large sauté pan on the stove over high heat. Once heated, add the whole contents of the bag and mix with a hearty amount of oil. Sautee on high heat for around 8 minutes until the beans become soft, but still crunchy (it's possible to add a small amount of water and to cook for a longer time if you prefer them to be softer).

  7. Add the garlic and salt and cook for another 1-2 minutes.

  8. Meanwhile the egg is already cooked. Remove it from the water, run it under cold water, peel, and slice into 2 halves or thin slices.


When everything is ready, put a heaping pile of french beans on your plate, some pieces of cauliflower and zucchini, the sliced egg, with a side of vegetable salad with tuna.


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