Cherry & Dennis Helper Habitat
Niçoise-Style Tuna, Egg and Green Bean Salad
尼斯式吞拿魚雞蛋青豆沙律
Recipe overview
Tuna, eggs, green beans, potatoes, tomatoes and black olives make a filling Niçoise-style salad with mustard vinaigrette.
01
Ingredients
Main ingredients
- 300 g canned tuna in water
- 400 g medium potatoes
- 200 g green beans
- 4 piece egg
- 250 g Cherry tomatoes
- 80 g black olives
Stock
- 1200 ml water
Sauce
- 2 tsp Dijon mustard
- 2 tbsp white vinegar
- 3 tbsp olive oil
Seasoning
- 1 tsp salt
- 1/2 tsp Black pepper
02
Tools
- knife
- cutting board
- saucepan
- colander
- small bowl
- whisk
- measuring spoons
- serving plate
03
Steps
Step 1
Cut the potatoes
Wash the potatoes and cut into roughly 3 cm pieces.
Step 2
Boil the potatoes
Put potatoes in a saucepan with 800 ml water and half the salt; boil 12 minutes until just tender.
Step 3
Blanch the green beans
Add the green beans for the final 4 minutes so they stay green and crisp.
Step 4
Drain and cool
Drain the potatoes and beans completely and spread them out to cool.
Step 5
Boil the eggs
Cover the eggs with the remaining 400 ml water and boil for 9 minutes.
Step 6
Peel and quarter the eggs
Cool the eggs in cold water, peel and cut each into four wedges.
Step 7
Drain the tuna
Drain the tuna thoroughly and separate gently into large flakes.
Step 8
Cut tomatoes and olives
Halve the cherry tomatoes and drained black olives.
Step 9
Whisk the vinaigrette
Whisk mustard, vinegar, olive oil, remaining salt and pepper until emulsified.
Step 10
Dress potatoes and beans
Toss the potatoes and beans gently with half the vinaigrette.
Step 11
Arrange the salad
Arrange potatoes, beans, tuna, eggs, tomatoes and olives in distinct sections on a large white plate.
Step 12
Finish and serve
Drizzle over the remaining vinaigrette and serve immediately.
Common mistakes
- Wet potatoes and beans dilute the dressing; drain them until no water drips.
Tips
Arrange ingredients in sections so each stays distinct and the tuna is not crushed.
