Tuna and Green Bean Salad
6 servings
30 minutes
This is not a completely orthodox version of the famous Nicoise salad - they usually don't put potatoes in it - but in this form it can be both a salad and a main dish, especially if you take more tuna and potatoes.
1
Mix a small amount of olive oil and the juice of half a lemon, add a pinch of black pepper and salt, and marinate the tuna fillet.
- Olive oil: 200 ml
- Lemon: 0.5 piece
- Ground black pepper: to taste
- Salt: to taste
- Tuna fillet (loin): 1.2 kg
2
Boil diced potatoes in salted water for 10 minutes, then in the same water, boil green beans after cutting off the inedible sharp ends. The beans cook for 5 minutes, then they should be drained onto ice or rinsed in cold water to preserve their green color.
- Potato: 1.2 kg
- Green beans: 500 g
- Salt: to taste
3
Boil the eggs hard, cut them into quarters, slice the lettuce or romaine, and halve the cherry tomatoes.
- Chicken egg: 6 pieces
- Lettuce: 500 g
- Cherry tomatoes: 300 g
4
Fry the tuna fillet for one minute on each side.
- Tuna fillet (loin): 1.2 kg
5
In a deep bowl, whisk together Dijon mustard and white wine vinegar, gradually adding olive oil to turn the mixture into vinaigrette. Add finely chopped anchovies, garlic, and shallots. Mix with the sauce potatoes (or Jerusalem artichokes — prepared the same way), tomatoes, olives, lettuce or romaine strips, and beans.
- Dijon mustard: 1 tablespoon
- White wine vinegar: 1 tablespoon
- Olive oil: 200 ml
- Salted anchovies in oil: 60 g
- Garlic: 4 cloves
- Shallot: 3 heads
- Potato: 1.2 kg
- Cherry tomatoes: 300 g
- Black olives: 200 g
- Lettuce: 500 g
- Green beans: 500 g
6
Place quartered eggs and thick slices of tuna on the salad.
- Chicken egg: 6 pieces
- Tuna fillet (loin): 1.2 kg
