A variation of the classic tuna salad made with lamb's lettuce instead of the traditional romaine for an added flavour dimension.
1 person made this
1 small shallot, finely chopped
1 tablespoon of pickled capers
2 tablespoons of mustard
2 tablespoons of white wine vinegar
1 teaspoon salt
freshly ground black pepper, to taste
6 tablespoons extra virgin olive oil
200g of green beans, trimmed
400g cooked new potatoes, quartered
300g lamb's lettuce
4 hard boiled eggs, quartered
16 cherry tomatoes, halfed
250g tuna in olive oil, drained
16 small black olives
16 anchovy fillets
Method Prep:20min › Cook:3min › Ready in:23min
Mix the shallots, capers, mustard, vinegar, 1 teaspoon of salt and freshly ground black pepper together in a wide bowl or jug; whisk in olive oil until well blended.
Place potatoes into a large bowl; drizzle some of the vinaigrette on top of potatoes and set aside.
Cook the green beans in boiling water for 3 minutes; drain and plunge them into very cold water to prevent further cooking. Slice the cooked green beans into bite size pieces and add to potatoes; toss well to coat with vinaigrette.
Place even amounts of lamb's lettuce on 8 serving plates. Repeat with green beans, potatoes, boiled eggs, tomatoes, tuna, olives and anchovies on top. Drizzle remaining vinaigrette evenly over each salad and serve.