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French Style Flaked Tuna Salad

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Ingredients
  Small new potatoes 1 Pound, sliced 1/4 inch thick but not peeled (About 8)
  Green beans 8 Ounce, trimmed
  Boston lettuce head/1/2 small head iceberg lettuce 1 Large, separated into leaves
  Cherry tomatoes 1 Pint
  Canned water packed tuna/White tuna in water 13 Ounce, drained, flaked (Light Or White, 2 Cans, 6.5 Ounce Each)
  Pitted black olives 1⁄2 Cup (8 tbs)
  Scallions 4 Large, finely chopped (Including Tops)
  Canned artichoke hearts 1 Pound, drained and halved (1 Can)
  Capers 2 Tablespoon, drained
  Red wine vinegar/Tarragon vinegar 3 Tablespoon (For Making The Dressing)
  Dijon mustard 2 Teaspoon (For Making The Dressing)
  Salt 1⁄4 Teaspoon (For Making The Dressing)
  Black pepper 1⁄4 Teaspoon (For Making The Dressing)
  Olive oil 2⁄3 Cup (10.67 tbs) (For Making The Dressing)
Directions

ln a large saucepan of boiling water, cook the potatoes, covered, over moderate heat for 7 minutes.
Add the beans, cover, and cook 5 minutes more or until both the potatoes and beans are tender.
Drain well, rinse under cool water, then drain again.
Line a large shallow bowl with the lettuce and arrange the potatoes, beans, tomatoes, tuna, olives, scallions, and artichoke hearts on top.
Scatter the capers over all.
For the dressing: In a small bowl, whisk the vinegar with the mustard, salt, and pepper until smooth.
Add the oil in a fine stream, whisking continuously until the mixture thickens slightly.
Pass the salad and the dressing separately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Ingredient: 
Fish

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