Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 tablespoon olive oil

  3. 8 ounces tuna fillet

  4. 1 thin green beans -- (8 ounces) trimmed

  5. 1 large head green leaf lettuce -- torn into bite-size

  6. 2 large tomatoes -- each cut into 2 hard-boiled eggs -- each cut into 24 ounces black brine-cured olives such as nicoise

  7. OR kalamata

  8. 1/2 cup sun-dried tomato and spices salad dressin

Instructions Jump to Ingredients ↑

  1. Heat oil in heavy medium skillet over high heat. Season tuna with salt and pepper. Add to skillet and cook until just opaque, about 3 minutes per side. Transfer to cutting board. Cut into 1-inch cubes. Cook beans in large pot of boiling salted water until just tender, but still firm to bite, about 3 minutes. Drain. Run under cold water until cool to touch. Combine lettuce, tomatoes and green beans in large bowl. Add half of dressing and toss to coat. Divide salad among 4 plates. Divide tuna, hard boiled egg wedges and olives among plates. Drizzle with remaining dressing and serve.

  2. Prep Time: 15 minutes Cook Time: 10 minutes Makes: 4 servings This is a classic French dish, updated a bit by using seared fresh tuna. Or, if you prefer, canned white albacore tuna works fine, too. Serve the salad with a crispy French baguette and sweet butter.


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