Salade Au Thon Recipe

Name: La Parisienne French Bakerys Salade Au Thon Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 cups mixed salad greens (lettuce, arugula, baby spinach or mesclun); 2 cans canned tuna (in water or olive oil), drained and flaked; 3 each hard-boiled eggs, peeled and quartered; 1 each red bell pepper, seeded and thinly sliced; 12 each Kalamata or black olives, pitted and halved; 0.25 cups thinly sliced red onion; 8 each cherry tomatoes, halved (optional); 1 tbs capers (optional, drained); 3 tbs extra-virgin olive oil; 1.5 tbs fresh lemon juice; 1 tsp Dijon mustard; 1 tsp red wine vinegar; 0.5 tsp garlic, minced; 0.5 tsp honey or maple syrup (optional, to balance acidity); 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 1 tbs fresh parsley or chives, finely chopped; 2 each lemon wedges (optional)

Inspired by La Parisienne French Bakery

Time25m

Serves4

Mixed green salad with eggs, red pepper, olives, tuna.

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Ingredients

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Salad

4 cups mixed salad greens (lettuce, arugula, baby spinach or mesclun)

2 cans canned tuna (in water or olive oil), drained and flaked

3 each hard-boiled eggs, peeled and quartered

1 each red bell pepper, seeded and thinly sliced

12 each Kalamata or black olives, pitted and halved

1/4 cups thinly sliced red onion

8 each cherry tomatoes, halved (optional)

1 tbs capers (optional, drained)

Dressing

3 tbs extra-virgin olive oil

1 1/2 tbs fresh lemon juice

1 tsp Dijon mustard

1 tsp red wine vinegar

1/2 tsp Garlic, minced

1/2 tsp honey or maple syrup (optional, to balance acidity)

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

To Finish

1 tbs fresh parsley or chives, finely chopped

2 each lemon wedges (optional)

Method

Salad

Prepare eggs

Place eggs in a saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, reduce heat and simmer for 9 minutes for firm yolks. Immediately transfer eggs to an ice bath for 5 minutes, then peel and quarter.

Prep vegetables

While eggs cook, rinse and spin or pat dry the mixed salad greens. Seed and thinly slice the red bell pepper. Halve the cherry tomatoes (if using). Thinly slice the red onion into half-moons and rinse capers if using to remove excess brine.

Prepare tuna and olives

Open the tuna cans, drain thoroughly (reserve a teaspoon of oil or water if you like for extra moisture), and flake the tuna with a fork into medium-sized pieces. Pit and halve the olives if not already pitted.

Assemble salad base

In a large salad bowl or on a platter, layer the mixed greens. Scatter the sliced red pepper, halved cherry tomatoes, sliced red onion and capers over the greens. Distribute the flaked tuna in small clusters across the salad and arrange the quartered eggs evenly. Sprinkle the halved olives across the top.

Dressing

In a small bowl or jar, whisk together the lemon juice, Dijon mustard, red wine vinegar, minced garlic and honey (if using). Slowly drizzle in the olive oil while whisking to emulsify. Season with salt and freshly ground black pepper and taste; adjust acidity or sweetness as desired.

If using reserved tuna oil, add up to 1 teaspoon to the dressing for extra flavor, whisk to combine.

To Finish

Right before serving, drizzle the dressing evenly over the assembled salad (or serve dressing on the side). Gently toss a portion of the salad if serving family-style or leave arranged and toss on individual plates so the eggs and tuna remain visible.

Sprinkle the chopped parsley or chives over the top and serve with lemon wedges for squeezing if desired.

Serve immediately so greens remain crisp.