Tuna, eggs, green beans, potatoes, tomatoes, olives, anchovy, mustard, vinegar, and olive oil build a French main-course salad.
25 min prep 15 min cook
Keeps the screen on · step-by-step guide · built-in timer
Boil the potatoes in salted water for 12 minutes, until tender.
Boil the green beans in the same water for 5 minutes, then transfer them to ice water.
Boil the eggs for 7 minutes for jammy centers, then cool.
Whisk the anchovy, garlic, mustard, grape vinegar, olive oil, salt, and black pepper.
Toss the warm potatoes with some of the dressing so they absorb the flavor.
Arrange the lettuce, beans, tomatoes, olives, and potatoes on plates.
Add the tuna and halved eggs.
Drizzle with the remaining dressing and serve without waiting.
💡 Tip: Plunging the green beans into ice water after boiling keeps their color bright and their texture crisp.
🍽️ Serving suggestion: Serve as a main salad on chilled plates with sourdough bread and lemon wedges.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~520
kcal calories
34
g protein
32
g carbs
28
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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