Mediterranean Tuna Salad with Tarragon Vinaigrette
Mediterranean Tuna Salad with Tarragon Vinaigrette ~ this classic healthy French tuna salad plate is a wonderful melange of flavors, colors, and textures.
Servings: 2 servings
Ingredients
- 5 oz Genova Yellowfin Tuna, packed in olive oil
- 1 handful watercress, rinsed and dried
- 1/2 cup canned black beans, drained and rinsed well
- 1/2 cup canned cannellini beans, drained and rinsed well
- 1/2 cup canned garbanzo beans, drained and rinsed well
- 1/2 cup red kidney beans, drained and rinsed well
- 1/2 cup fresh green beans
- 4 radishes, sliced paper thin (I used a mandolin slicer)
- 10 cherry tomatoes
- several basil leaves
- fresh thyme sprigs
- fresh tarragon sprigs
- lemon wedges
tarragon vinaigrette
- 2 Tbsp fresh tarragon
- 4 Tbsp olive oil
- 2 Tbsp champagne vinegar, or other mild white vinegar
- 1 tsp grainy mustard
- 1/4 tsp salt
- 1/4 tsp fresh cracked black pepper
Instructions
- Drop the green beans in a pot of boiling water and let blanch for a minute or two, depending on the size of your beans. You want them to be bright green and just starting to get tender. Fresh beans cook up very quickly. Drain them and immediately immerse them in a bowl of ice water. Let sit until cold, then drain and pat dry,
- Choose a plate or platter large enough so that each element of the salad has a spot of its own and arrange the canned beans in sections around the outside of your plate.
- Put a small mound of watercress in the center and top the the tuna. Remove it from the can carefully, trying not to break it up too much.
- Arrange the tomato halves and green beans on the plate. Scatter the radishes and fresh herbs across everything. Tuck in the lemon wedges and maybe a sprig or two of tarragon.
- Just before serving, drizzle liberally with the vinaigrette.
- To make the vinaigrette, remove any thick stems from the tarragon and place it in a small food processor. Pulse to finely chop it, scraping down the sides of the machine as necessary.
- Add the rest of the ingredients to the bowl and puree. Taste the dressing and adjust any of the elements to your liking.
Nutrition
Serving: 1 · Calories: 621 kcal · Carbohydrates: 42 g · Protein: 35 g · Fat: 36 g · Saturated Fat: 5 g · Polyunsaturated Fat: 6 g · Monounsaturated Fat: 23 g · Cholesterol: 13 mg · Sodium: 916 mg · Potassium: 1208 mg · Fiber: 12 g · Sugar: 3 g · Vitamin A: 981 IU · Vitamin C: 29 mg · Calcium: 190 mg · Iron: 8 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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