Tonnato Niçoise Salad
Preparation
20 MIN
Cooking
10 MIN
Chilling
15 MIN
Servings
4

Tonnato Niçoise Salad

Ingredients

    Tuna Mayonnaise

  • 1 can (7 oz/198 g) oil-packed light tuna
  • 1 egg yolk
  • 1/3 cup (75 ml) olive oil
  • 2 tbsp (30 ml) lemon juice
  • 2 tsp capers

    Salad

  • 4 eggs
  • 3/4 lb (340 g) green beans, trimmed
  • 8 cups (360 g) chicory or green leaf lettuce
  • 3/4 lb (340 g) cherry tomatoes, cut in half
  • 1/2 cup (70 g) black or niçoise olives, pitted

Preparation

Tuna Mayonnaise

  1. In a blender, purée the tuna and egg yolk. Add the oil, lemon juice and capers. Process until the mixture is smooth. Season with salt and pepper. Refrigerate for 15 minutes or until the mayonnaise is completely chilled.

Salad

  1. In a large pot of simmering salted water, cook the eggs for 7 minutes. Add the green beans and continue cooking for 3 minutes. Drain the eggs and green beans. Rinse under cold running water. Peel the eggs, cut them in half and set aside. Dry the green beans with paper towels.
  2. In a large bowl, mix the green beans with the lettuce, cherry tomatoes and olives. Season with salt and pepper. Divide the salad between four plates. Drizzle with the tuna mayonnaise and garnish with the eggs.

Note

For this recipe, we were inspired by the classic Italian vitello tonnato, a dish of roasted veal, served cold and garnished with a sauce made with canned tuna, olive oil, lemon and capers.