Description
A fresh and flavorful salad featuring a mix of vegetables, tuna, and a zesty dressing, perfect for a light meal.
Ingredients
Scale
- 1.5 tbsp lemon juice (freshly squeezed)
- 4 tbsp extra virgin olive oil
- 1 small clove garlic (minced or grated)
- 1 tsp Dijon mustard
- 0.25 tsp salt
- a pinch black pepper
- 8 pieces baby/chat potatoes
- 120 g green beans (trimmed)
- 3 pieces hard-boiled eggs (peeled and quartered)
- 2 pieces tomatoes (cut into wedges)
- 0.5 head baby cos (romaine) lettuce (torn into large pieces)
- 100 g unpitted black olives
- 250–300 g canned chunk tuna in oil (drained and broken into chunks)
Instructions
- Combine the lemon juice, olive oil, minced garlic, Dijon mustard, salt, and black pepper in a small jar and shake until emulsified.
- Boil the baby potatoes in salted water until tender. Drain and let cool before slicing in half.
- Bring a pot of salted water back to a boil and blanch the green beans for 2-4 minutes until bright green and crisp-tender. Immediately plunge into ice water to stop cooking, then drain and pat dry.
- Lay a bed of torn baby cos lettuce on a large serving platter.
- Artfully arrange the halved potatoes, green beans, and tomatoes on top of the lettuce.
- Finish by placing the quartered eggs, olives, and chunks of tuna around the salad.
- Drizzle with the dressing just before serving.
Notes
- For best results, use high-quality tuna and olive oil.
- Feel free to add more vegetables like radishes or cucumbers for extra crunch.
- This salad is great served chilled.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing, Boiling, Blanching
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 150 mg