Description
A bright and composed salad featuring tender potatoes, crisp green beans, briny olives, and meaty tuna dressed with a zesty Dijon vinaigrette.
Ingredients
Scale
- 1 lb small new potatoes
- 4 large eggs
- 8 oz green beans
- 5–7 oz high-quality canned tuna (drained) or 2 fresh tuna steaks (6 oz each)
- Lettuce or mixed greens
- Cherry tomatoes
- Niçoise or Kalamata olives
- Optional anchovy fillets
- 3 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 1 small garlic clove (minced)
- 1/2 cup extra-virgin olive oil
- Salt and pepper to taste
Instructions
- Boil potatoes in salted water for 12–15 minutes until tender.
- Hard-boil eggs for 9 minutes, then transfer to an ice bath.
- Blanch green beans in the same pot for 2–3 minutes and shock in ice water.
- For tuna, use high-quality canned or sear fresh tuna steaks in a hot skillet for 1–2 minutes per side.
- Compose the salad on a platter with mixed greens, halved potatoes, beans, tuna, quartered eggs, cherry tomatoes, olives, and anchovies.
- Dress with Dijon-lemon vinaigrette.
- Whisk together mustard and red wine vinegar.
- Slowly stream in olive oil while whisking to emulsify.
Notes
Best when components are prepped ahead and dressed just before serving to maintain texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling, Blanching, Searing
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 210mg