Continuing my gluten-free meal plan, I cooked for myself substantial portion of tuna salad for lunch. It has everything I need to give my body the power and strength for the rest of the day, till dinner.

Tuna salad with egg and tahini sauce

Ingredients:

• 1/2 jar of white beans
• 3 dried tomatoes in oil
• 100 g canned tuna
• 1/2 shallot
• 1 egg, 6-minutes cooked
• 1 tsp dried fried onions
• A few sprigs of dill

Sauce:

• 1 tbsp tahini paste
• 25 ml of cold water
• 1 tsp of olive oil
• 1/2 tsp grain mustard
• Salt

Cooking method:

1. Wash the beans in a colander under running water. Boil the egg for exactly 6 minutes and put in ice water to stop the cooking process.
2. Cut sun-dried tomatoes into thin strips.
3. Mash tuna with a fork.
4. Chop the onions.
5. For the sauce, in a small jar mix tahini, water, olive oil, mustard and salt.
6. Using the culinary ring, combine the salad, putting the ingredients in layers: beans, dried tomatoes, canned tuna, shallots, sauce, dried onions, dill, egg. Before serving remove the ring.