This iconic French Mediterranean salad combines fresh vegetables, tender potatoes, and quality tuna in a perfectly balanced vinaigrette that transports you straight to the Côte d'Azur. With its vibrant colors, satisfying textures, and elegant simplicity, it's the ultimate dish for a sophisticated lunch or light dinner that never fails to impress.
⏱️45 min
📊Easy
👥4 servings
🍽️Main
seafoodlightquickgluten-free
Ingredients
400 gwaxy potatoes
400 gfresh tuna steaks
250 ggreen beans
200 gmixed salad greens
250 gcherry tomatoes
8 piecesanchovy fillets
150 gKalamata olives
2 pieceshard-boiled eggs
100 mlextra virgin olive oil
25 mlred wine vinegar
10 gDijon mustard
1 piecegarlic clove
5 gsea salt
2 gfreshly ground black pepper
Instructions
1BOIL THE POTATOES AND EGGS: Place whole waxy potatoes and eggs in separate pots of cold salted water. Bring to a boil and cook the potatoes for 12-15 minutes until just tender when pierced with a fork but still holding their shape, while simultaneously cooking the eggs for exactly 10 minutes for a perfectly set yolk with a creamy center. Drain and cool the potatoes under cold running water, then peel and cut into quarters. Cool the eggs under cold water, peel carefully, and quarter them. The potatoes should be tender but firm enough to maintain their structure in the salad.
2BLANCH THE GREEN BEANS: Bring a large pot of salted water to a rolling boil and add the green beans, cooking for 4-5 minutes until they are bright green and tender-crisp with a slight bite remaining. Immediately transfer them to an ice bath to halt the cooking process and preserve their vibrant color and crisp texture. Drain thoroughly and pat dry with paper towels to prevent excess moisture in the final salad.
3SEAR THE TUNA: Pat the tuna steaks dry with paper towels and season generously on both sides with sea salt and freshly ground black pepper. Heat a cast iron skillet or non-stick pan over medium-high heat until very hot, then quickly sear the tuna for 1.5-2 minutes per side, cooking only until the outside is golden brown while the center remains rare to medium-rare with a beautiful pink hue. The tuna should be seared quickly to develop a flavorful crust while keeping the interior tender and moist. Remove from heat and let rest for 2 minutes before cutting into bite-sized chunks.
4PREPARE THE VINAIGRETTE: In a small bowl, whisk together the red wine vinegar, Dijon mustard, and one minced garlic clove, stirring until the mustard and vinegar are well combined. Slowly drizzle in the extra virgin olive oil while whisking constantly to create an emulsified dressing that is smooth and cohesive rather than separated. Season the vinaigrette with a pinch of sea salt and freshly ground black pepper to taste. The vinaigrette should taste balanced with a slightly tangy flavor that complements rather than overwhelms the delicate ingredients.
5ASSEMBLE THE SALAD: Arrange the mixed salad greens on a large serving platter or individual plates as the base. Arrange the cooled potatoes, blanched green beans, quartered eggs, and halved cherry tomatoes artfully on top of the greens, creating sections of color and texture for visual appeal. Add the seared tuna chunks, then scatter the anchovy fillets and Kalamata olives over the top, distributing them evenly throughout the composition.
6DRESS AND SERVE: Just before serving, drizzle the vinaigrette over the entire salad, starting with a moderate amount and tossing gently to coat all ingredients while maintaining the beautiful arranged presentation if serving on a platter. Reserve any extra vinaigrette on the side so diners can add more according to their preference. Taste for seasoning and add additional salt and pepper if needed. Serve immediately while the potatoes are still warm and the salad components are fresh and crisp, creating the perfect temperature contrast and textural experience that defines this classic dish.