French cuisine is renowned for its fresh ingredients and delightful flavor combinations. One dish that often stands out is the classic French Tuna Salad, or “Salade de Thon.” This version of tuna salad is refreshingly elevated with the addition of herbs, fresh vegetables, and a light vinaigrette. Whether you’re planning a picnic, a light lunch, or simply craving a refreshing meal, this French Tuna Salad is sure to satisfy.
Ingredients
For this recipe, you’ll need the following ingredients:
1 can (about 5 oz) of goodquality tuna in olive oil, drained
1 small red onion, finely chopped
1 celery stalk, finely diced
1 small cucumber, diced
1 bell pepper (red or yellow), diced
1/4 cup of green beans, trimmed and blanched
2 hardboiled eggs, peeled and quartered
A handful of fresh parsley, finely chopped
A handful of olives (preferably Niçoise or black olives)
Salt and freshly ground black pepper, to taste
For the Vinaigrette:
3 tablespoons of extra virgin olive oil
1 tablespoon of red wine vinegar
1 teaspoon of Dijon mustard
Salt and pepper, to taste
StepbyStep Instructions
Step 1: Prepare the Ingredients
Begin by prepping your vegetables. Wash and dice the cucumber and bell pepper, finely chop the red onion, and dice the celery. Trim and blanch the green beans in salted boiling water for about 2 minutes, then plunge them into ice water to maintain their vibrant green color. Once cooled, cut them into bitesized pieces.
Step 2: Prepare the Tuna
Open the can of tuna and drain the olive oil. Flake the tuna in a large mixing bowl using a fork, ensuring there are no large chunks remaining. The oil can be reserved for the vinaigrette if desired, as it adds great flavor.
Step 3: Create the Vinaigrette
In a small bowl, combine the extra virgin olive oil, red wine vinegar, and Dijon mustard. Whisk until well blended. Season the mixture with salt and freshly ground black pepper to taste. Adjust the flavor according to your preference, adding more vinegar for acidity or oil for richness.
Step 4: Combine the Ingredients
Add the diced cucumber, bell pepper, onion, celery, and blanched green beans to the bowl of flaked tuna. Gently fold to combine without mashing the tuna. The goal is to keep the salad light and fluffy.
Step 5: Incorporate the HardBoiled Eggs and Olives
Carefully add the quartered hardboiled eggs and olives to the salad mixture. Again, gently fold the ingredients together so the eggs and olives are evenly distributed without falling apart too much.
Step 6: Dress the Salad
Drizzle the vinaigrette over the tuna salad. Gently mix until everything is well coated, ensuring the flavors meld without losing the integrity of the vegetables and tuna.
Step 7: Add Fresh Herbs
To finish off the salad, sprinkle in the freshly chopped parsley. This adds a burst of color and a refreshing flavor that elevates the dish.
Step 8: Chill and Serve
For the best flavor, let the salad chill in the refrigerator for at least 30 minutes. This will give the flavors time to develop. Serve the French Tuna Salad on a bed of mixed greens, with toasted baguette slices, or in a sandwich for a truly delightful meal.
Enjoy your homemade French Tuna Salad, embracing the simple yet exquisite flavors of traditional French cuisine!