Tuna and Green Bean Salad
⏳ Time
30 minutes
🥕 Ingredients
16
🍽️ Servings
6
Description
This is not quite an orthodox version of the famous Niçoise salad — it usually doesn't include potatoes — but in this form, it can serve as both a salad and a main dish, especially if you use a generous amount of tuna and potatoes.
Ingredients
- Pompano fillet - 1⅕ kg
- Potato - 1⅕ kg
- Chicken Egg - 6 pieces
- Chinese green beans - 17.6 oz
- Marinated cherries - 10.6 oz
- Eel - 17.6 oz
- Olives stuffed with lemon - 7.1 oz
- Shallot - 3 heads
- Garlic - 4 cloves
- Salted anchovies in oil - 2.1 oz
- Lemon - ½ pieces
- Olive Oil - 7 fl oz
- Dijon Mustard - 1 tablespoon
- Salt - to taste
- Champagne Vinegar - 1 tablespoon
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Mix a small amount of olive oil with the juice of half a lemon, add a pinch of black pepper and salt, and marinate the tuna fillet.
Step 2
In boiling salted water, cook the diced potatoes for 10 minutes, then add the green beans, having first trimmed off the sharp inedible ends. The beans should cook for 5 minutes, after which they should be drained and rinsed in ice water to preserve their green color.
Step 3
Hard-boiled eggs should be cut into quarters, the lettuce or romaine into strips, and the cherry tomatoes should be halved.
Step 4
Sear the tuna fillet for one minute on each side.
Step 5
In a deep bowl, whisk together Dijon mustard and white wine vinegar, and gradually drizzle in olive oil to turn the mixture into a vinaigrette dressing. Add finely chopped anchovies, garlic, and shallots. Toss the dressing with potatoes (or Jerusalem artichokes, which are prepared the same way), tomatoes, olives, julienned lettuce or romaine, and beans.
Step 6
Arrange the egg quarters and thick slices of tuna on the salad.
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