Salad with arugula, poached egg and tuna
4 servings
45 minutes
Arugula salad with poached egg and tuna is an exquisite dish of European cuisine that combines the freshness of greens, the crunchy texture of potatoes, and the richness of tuna. The origins of this salad trace back to Mediterranean gastronomy traditions where simple yet harmonious ingredients create a true feast for the palate. Its dressing, including honey, Dijon mustard, and Parmesan, adds a refined spiciness to the dish. The delicate poached egg, carefully cut open, adds a creamy consistency while capers and anchovies bring a light salty note. This salad is perfect as a light lunch or dinner and as an original treat for guests. Serving it with a glass of white wine can fully reveal its rich flavor palette.
1
Peel the potatoes, chop them into cubes, and fry until a crispy golden crust forms. Five minutes before they are done, add dried rosemary leaves to the potatoes. Remove from heat. Drain excess oil (you can use a strainer), season with salt and pepper.
- Potato: 4 pieces
- Dried rosemary: pinch
- Sea salt: to taste
- Ground black pepper: to taste
2
Prepare poached eggs. Add 40 ml of wine vinegar and salt to boiling water. Whisk the water to create a vortex, gently pour a raw egg into the vortex, reduce heat, and cook for 3-4 minutes. Remove the egg and place it in a container with pre-prepared cold water. Do the same with the second egg.
- Chicken egg: 2 pieces
- Wine vinegar: 50 ml
- Sea salt: to taste
3
Fry frozen corn in olive oil for a couple of minutes until it becomes soft and juicy. Remove from heat.
- Frozen sweetcorn: 100 g
- Olive oil: 5 tablespoon
4
Sauce. Whisk egg yolk with olive oil. Add honey and Dijon mustard. Carefully pour in 1 tablespoon of wine vinegar. Add crushed garlic and grated Parmesan. Season with salt and pepper if desired. Add juice from canned tuna. Mix everything and set aside.
- Egg yolk: 1 piece
- Olive oil: 5 tablespoon
- Honey: 1 tablespoon
- Dijon mustard: 1 tablespoon
- Wine vinegar: 50 ml
- Garlic: 1 clove
- Grated Parmesan cheese: 2 tablespoons
- Sea salt: to taste
- Ground black pepper: to taste
- Canned tuna in brine: 1 jar
5
Slice olives into rings, bell pepper into half rings, cherry tomatoes into rings or halves. Finely chop the anchovy fillet.
- Pitted olives: 10 pieces
- Bell pepper: 1 piece
- Cherry tomatoes: 6 pieces
- Canned anchovy fillets: 5 piece
6
Arrange arugula and slightly cooled fried potatoes on plates in layers. Distribute corn, olives, bell pepper, cherry tomatoes, anchovy fillet, and capers evenly on the plates.
- Rocket (arugula): 250 g
- Potato: 4 pieces
- Frozen sweetcorn: 100 g
- Pitted olives: 10 pieces
- Bell pepper: 1 piece
- Cherry tomatoes: 6 pieces
- Canned anchovy fillets: 5 piece
- Pickled capers: 1 tablespoon
7
Dress the salad with sauce. Top with canned tuna and a poached egg, slightly cutting it to release the yolk. Garnish with balsamic sauce if desired.
- Canned tuna in brine: 1 jar
- Chicken egg: 2 pieces
- Balsamic glaze: to taste
