This classic salad is the perfect summer salad. Light and refreshing yet very satisfying. I usually eat it as a main dish, although you could do this as a starter if you reduce the quantities. The salad also looks very nice and stylish, so it’s perfect for a dinner party.
Ingredients for two people
– 250 to 300 g tuna steak
– 2 eggs
– 5 to 6 medium-sized potatoes
– a handful of cherry tomatoes
– two handful of green beans
– a dozen of black olives (for example Kalamata olives, try buying them with the pit and in oil, they are way more tasty than without pit and in water)
– 1 medium-sized shallot
– flat leaf parsley
– good quality olive oil
– wine vinegar
– salt and pepper
Wash and boil the potatoes until they are done. Let them cool for about 20 minutes.
Cook the eggs for about 7 minutes, depending on their size.
Prepare the beans (wash, and remove both ends and if needed the thin string along the sides) and cook them in boiling salted water. They should be tender but not soggy. Remove them from the water and put them immediately in ice water to stop the cooking process and to keep their vivid green colour.
For the vinaigrette, chop the shallot and the flat leaf parsley very finely and combine with olive oil and vinegar. The proportion oil-vinegar should be two to one. For the quantities of this recipe, I suggest four to six tablespoons of olive oil, but it can be more or less, depending on your exact vegetable quantities. Salt and pepper the vinaigrette and keep a little bit aside just for the end.
Combine all the vegetables, the drained beans, the cherry tomatoes cut in two, the olives, and the peeled and sliced potatoes, with the vinaigrette and mix well. Check for additional seasoning.
Peel the eggs and cut into four.
Pour a little bit of olive oil in a frying pan and place it on high heat. Once the pan is very hot, fry the tuna (sprinkled with some pepper) two to four minutes on each side, depending on the thickness of your steak. The middle should still be very pink, even rare (if you don’t like rare fish fry it for a little longer but it should still be a bit pink, otherwise your tuna will just be very dry and not nice to eat). Salt the tuna, and remove it from the pan.
Arrange the vegetables on a plate, add the egg quarters, place the tuna on top and drizzle with the remaining vinaigrette.