This modern adaptation of the classical southern French salad replaces the more traditional canned tuna with fresh.
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.
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.
Whisk vinegar, mustard, salt, pepper and remaining oil together, or shake in a screw-top jar.
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.
Line a large platter or individual plates with torn lettuce leaves. Spoon salad onto the leaves and garnish with eggs and anchovies.
If available, use Ortiz brand anchovy fillets as they have a much better flavour and are less salty.
Alternative species: albacore, bonito.
Nutritional analysis per serving (6 servings)
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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