This composed whole meal salad is a classic from the city of Nice in the south of France. In this version, the tuna is grilled rare for a fresh update. However, you can use 3 cans (each 6 oz/170 g) solid white tuna instead. You can prepare all the cooked ingredients and dressing and hold, covered and refrigerated, for up to 1 hour.
- Portion size 6 servings
Dressing: In bowl, whisk together vinegar, mustard, garlic, anchovy paste, salt and pepper; gradually whisk in oil until blended. Set aside.
In saucepan of boiling salted water, cover and cook potatoes just until tender, 20 to 25 minutes. Remove with slotted spoon; let cool slightly. Cut into quarters.
In same pan, cook green beans until tender-crisp, 5 to 7 minutes. Drain and cool in cold water; drain well.
Cut each tomato into 6 wedges. Slice red onion. Peel off eggshells; cut eggs into quarters.
Brush both sides of tuna with oil; sprinkle with salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until firm and pink outside yet still rare inside, 6 to 8 minutes. Cut into 1/4-inch (5 mm) thick slices.
Attractively arrange tuna on platter along with potatoes, beans, tomatoes, onion, eggs and olives; drizzle with dressing.
Nutritional facts Per serving: about
- Sodium 947 mg
- Protein 36 g
- Calories 570.0
- Total fat 35 g
- Cholesterol 189 mg
- Saturated fat 6 g
- Total carbohydrate 30 g
- Iron 29.0
- Folate 26.0
- Calcium 8.0
- Vitamin A 81.0
- Vitamin C 50.0