This modern adaptation of the classical southern French salad replaces the more traditional canned tuna with fresh.


  • 500g waxy potatoes, peeled

  • 250g baby green beans, topped and tailed

  • 600g tuna steaks

  • Salt flakes and freshly ground black pepper, to taste

  • ½ cup extra virgin olive oil

  • 1½ tablespoons red wine vinegar

  • ¾ teaspoon Dijon mustard

  • 1 punnet grape or cherry tomatoes, halved

  • 24 Ligurian olives

  • 1 green oak lettuce, or other green leaves, torn

  • 3 hardboiled eggs, quartered

  • 12 anchovy fillets, halved lengthways 


  • 1.

    Cut potatoes into bite-sized pieces, and steam for 5 minutes, add beans and continue steaming for a further 4-5 minutes, until cooked through.

  • 2.

    Meanwhile, season tuna well with salt and pepper. Heat a non-stick frying pan over a medium heat, add a little of the oil and cook tuna, covered, for 2-4 minutes, depending on thickness, then turn over and continue cooking, uncovered, until flesh flakes easily when tested with a fork, about 2-3 minutes.

  • 3.

    Whisk vinegar, mustard, salt, pepper and remaining oil together, or shake in a screw-top jar.

  • 4.

    Place potatoes, beans, tomatoes and olives into a bowl. Break tuna into large chunks and add to the bowl. Add dressing and toss gently to combine.

  • 5.

    Line a large platter or individual plates with torn lettuce leaves. Spoon salad onto the leaves and garnish with eggs and anchovies.

  • Notes:

  • 1.

    If available, use Ortiz brand anchovy fillets as they have a much better flavour and are less salty.

  • 2.

    Alternative species: albacore, bonito.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 569kj
  • Fat Total 40g
  • Saturated Fat 6g
  • Protein 32g
  • Carbohydrate 18g
  • Sugar 2g
  • Sodium 737mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe is provided by Sydney Seafood School

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