Description
A classic French tuna salad featuring warm potatoes, seared tuna, crisp green beans, and briny olives, all dressed with a bright lemon-and-shallot vinaigrette.
Ingredients
Scale
- 500 g fresh tuna steak
- 600 g new potatoes
- 200 g green beans
- 4 large eggs
- 120 g mixed olives
- 200 g cherry tomatoes
- 1 small shallot, finely minced
- 1 tsp Dijon mustard
- 120 ml extra-virgin olive oil
- 30 ml lemon juice
- 15 ml red wine vinegar
- Sea salt and black pepper, to taste
- Optional: 1 tbsp capers
Instructions
- Cook the potatoes by placing whole or halved potatoes in a saucepan, covering with cold water, adding salt, and boiling until tender, about 12–15 minutes.
- Soft-boil the eggs by gently lowering them into boiling water and cooking for 6–10 minutes, depending on your desired yolk consistency.
- Blanch the green beans in salted boiling water for 2–3 minutes until bright and tender-crisp, then shock them in iced water to stop cooking.
- Make the vinaigrette by whisking together lemon juice, red wine vinegar, Dijon mustard, and shallot, then slowly whisking in olive oil until emulsified.
- Sear the tuna by patting it dry, seasoning, and quickly searing in a hot skillet for 45–60 seconds per side for rare, then letting it rest before slicing.
- Assemble the salad by arranging potatoes, green beans, tomatoes, olives, eggs, and tuna on a platter, then spoon the vinaigrette over the vegetables and garnish with capers.
Notes
Ideal served immediately after assembly to maintain texture. Can prepare components ahead and assemble just before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling and Searing
- Cuisine: French
Nutrition
- Serving Size: 1 plate
- Calories: 560
- Sugar: 4g
- Sodium: 820mg
- Fat: 33g
- Saturated Fat: 6g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 210mg