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Vinaigrette
1/4 cup tarragon or white wine vinegar 60 mL
1/4 cup balsamic vinegar 60 mL
1/2 cup extra-virgin olive oil 125 mL
1 tsp dried thyme 5 mL
1/2 bunch fresh parsley, chopped 1/2 bunch
salt & freshly ground black pepper
Salad
12 new red potatoes 12
1 lb fresh thin green beans 450 g
1 1/2 lb canned tuna, well drained 680 g
6 whole eggs, cooked, peeled, and quartered lengthwise 6
6 whole ripe tomatoes, cored and cut into eighths 6
1/2 cup pitted whole black olives 125 mL
10 anchovy fillets, rinsed and patted dry 10
To make the dressing, shake all ingredients in a jar with a thight-fitting lid until well mixed. Set aside.
In a large pot of boiling water, cook he potatoes until tender, 15 to 20 minutes. Drain well, let cool for 5 to 10 minutes, and cut each in half.
Trim the beans. Steam them until they're tender and crisp.
Flake the tuna into a bowl. Try to leave it as chunky as possible. Add half of the dressing to the tuna and toss lightly. Scoop the tuna mixture into the center of a large serving platter.
On the outside edge of the platter, alternate the egg quarters, potatoes, and tomato pieces.
In the area of the platter between the egg border and the tuna mound, scatter the green beans and olives.
Scatter the anchovy fillets randomly over the vegetables.
Drizzle the remaining vinaigrette over all. Serve immediately.
Chef's Note
If serving later, wait to drizzle the final dressing until ready to serve.
1/4 cup tarragon or white wine vinegar 60 mL
1/4 cup balsamic vinegar 60 mL
1/2 cup extra-virgin olive oil 125 mL
1 tsp dried thyme 5 mL
1/2 bunch fresh parsley, chopped 1/2 bunch
salt & freshly ground black pepper
Salad
12 new red potatoes 12
1 lb fresh thin green beans 450 g
1 1/2 lb canned tuna, well drained 680 g
6 whole eggs, cooked, peeled, and quartered lengthwise 6
6 whole ripe tomatoes, cored and cut into eighths 6
1/2 cup pitted whole black olives 125 mL
10 anchovy fillets, rinsed and patted dry 10
To make the dressing, shake all ingredients in a jar with a thight-fitting lid until well mixed. Set aside.
In a large pot of boiling water, cook he potatoes until tender, 15 to 20 minutes. Drain well, let cool for 5 to 10 minutes, and cut each in half.
Trim the beans. Steam them until they're tender and crisp.
Flake the tuna into a bowl. Try to leave it as chunky as possible. Add half of the dressing to the tuna and toss lightly. Scoop the tuna mixture into the center of a large serving platter.
On the outside edge of the platter, alternate the egg quarters, potatoes, and tomato pieces.
In the area of the platter between the egg border and the tuna mound, scatter the green beans and olives.
Scatter the anchovy fillets randomly over the vegetables.
Drizzle the remaining vinaigrette over all. Serve immediately.
Chef's Note
If serving later, wait to drizzle the final dressing until ready to serve.
