Thon En Salade Swiss Tuna Salad Plate
Elevate your salad game with the elegant *Thon En Salade Swiss Tuna Salad Plate*, a vibrant dish that brings a touch of European flair to your table. Centered around tender, olive oil-rich tuna, this recipe features an array of fresh and wholesome ingredients, including buttery baby potatoes, crisp green beans, and juicy cherry tomatoes, all nestled on a bed of delicate butter lettuce. Hard-boiled eggs and capers add layers of richness and briny depth, while a tangy Dijon mustard and white wine vinegar dressing ties it all together with irresistible finesse. With just 20 minutes of prep time, this beautifully presented, nutrient-packed salad is perfect for a light lunch or a refined dinner offering. Whether you're seeking a meal that’s colorful, flavor-forward, or effortlessly healthy, this Swiss-inspired tuna salad checks every box.
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Ingredients
- 200 grams Canned tuna (in olive oil, drained)
- 300 grams Baby potatoes
- 200 grams Green beans (trimmed)
- 150 grams Cherry tomatoes
- 2 pieces Hard-boiled eggs
- 100 grams Butter lettuce
- 1 tablespoon Capers
- 1 teaspoon Dijon mustard
- 2 tablespoons White wine vinegar
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Directions
Step 1
Bring a pot of salted water to a boil. Cook the baby potatoes until tender, about 10-12 minutes. Drain and let cool slightly. Cut them into halves or quarters, depending on size.
Step 2
In the same pot of boiling water, blanch the green beans for 2-3 minutes until crisp-tender. Drain and immediately transfer to an ice water bath to stop the cooking and retain their vibrant color. Drain again after cooling.
Step 3
Halve the cherry tomatoes and the hard-boiled eggs. Set aside.
Step 4
Prepare the dressing by whisking together Dijon mustard, white wine vinegar, and a pinch of salt and pepper in a small bowl. Gradually drizzle in the olive oil while whisking until emulsified.
Step 5
On a large plate or serving platter, arrange a bed of butter lettuce as the base.
Step 6
Neatly arrange the cooled potatoes, green beans, cherry tomatoes, hard-boiled eggs, and drained tuna in sections atop the lettuce.
Step 7
Scatter the capers over the assembled salad.
Step 8
Drizzle the dressing evenly over the salad, or serve alongside for individual preference.
Step 9
Finish the plate with a sprinkle of black pepper and serve immediately.
Nutrition Facts
| Serving size | (1156.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1392.1 |
| Total Fat 84.2g | 0% |
| Saturated Fat 15.5g | 0% |
| Polyunsaturated Fat 7.1g | |
| Cholesterol 516.9mg | 0% |
| Sodium 3560.4mg | 0% |
| Total Carbohydrate 76.5g | 0% |
| Dietary Fiber 13.7g | 0% |
| Total Sugars 14.5g | |
| Protein 84.7g | 0% |
| Vitamin D 570.6IU | 0% |
| Calcium 278.9mg | 0% |
| Iron 11.9mg | 0% |
| Potassium 2915.1mg | 0% |
Source of Calories