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French Nicoise salad with tuna


This great spring French salad is an elegant combination of tuna, potatoes, boiled eggs, olives and green beans. Anchovies are another key ingredient, but not everyone likes them. Of course, you can serve whole anchovy fillets on a salad, as is traditionally done in France, or you can omit them altogether.
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This great spring French salad is an elegant combination of tuna, potatoes, boiled eggs, olives and green beans. Anchovies are another key ingredient, but not everyone likes them. Of course, you can s...

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Cook time30 minYield4 serving


Ingredients

  • Salad:
  • 54 dkg of young potatoes in their skins
  • 635 dkg fresh green beans
  • 4 cups green salad (torn)
  • 1 larger can of tuna
  • 4 hard boiled eggs (quarters)
  • 2/3 cup salted black olives
  • 10 to 12 cherry tomatoes, cut in half
  • Dressing:
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • 2 fresh cloves of garlic
  • 3-4 anchovy fillets
  • salt to taste
  • Freshly ground pepper to taste

Cooking guidelines

Let the potatoes boil first. Then carefully remove them from the water, cool them and then cut them in half. However, leave the water in the pot; in a few moments, use it to blanchise green beans.

Heat the pan over medium heat with a little olive oil, then place the sliced ​​potatoes in a pan, cut down and fry until the potatoes are light brown, then remove from the pan and place in a bowl. Salt and set aside.

Bring the potato water to a boil again and add the green beans. Blanch for two minutes. Drain the beans into a bowl of ice water to shock and prevent further cooking (they will remain beautifully green and will not lose vitamins). Drain and dry them with paper towels and set aside.

To prepare the dressing, mix oil, vinegar, mustard, garlic, anchovies and chopped chives in a blender or food processor. Work until smooth. Season with salt and freshly ground black pepper. (Anchovies are salty, so you may not need too much salt.)

Put the vegetables in a bowl. Add two tablespoons of dressing and mix well. Serve the vegetables on four serving plates or one large plate. Distribute half of the potatoes evenly with the brown side facing up.

Mix the green beans, olives and tomatoes with enough remaining dressing to cover them lightly and put them on a salad.


  • Chef: Adela
  • Published:

Category: Salads

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