Bruschetta with lentil tuna salad

If you do not eat spicy foods, exclude adjika from the ingredients.

Ingredients

• 200 g brown lentils
• 200 g green beans
• 1 can (350 g) tuna
• 4 eggs
• 3 tbsp. l. mayonnaise
• 0.5-1 tsp Abkhaz adjika
• salt, freshly ground black pepper
• ciabatta

Directions

1. Soak lentils for 1-2 hours, then cook in fresh cold water until soft.
2. Whisk the tuna together with the oil in a blender into a homogeneous paste, add mayonnaise and adjika, mix.
3. Cook the beans quickly in boiling salted water until soft. Hard boil the eggs, cut into quarters. Chop the parsley. Combine lentils, beans and parsley and season with tuna sauce. Toast the ciabatta, lay out the salad, and place the eggs next to it.