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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Recipe Information
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
Instructions
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.
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.
Halve the cherry tomatoes and the hard-boiled eggs. Set aside.
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.
On a large plate or serving platter, arrange a bed of butter lettuce as the base.
Neatly arrange the cooled potatoes, green beans, cherry tomatoes, hard-boiled eggs, and drained tuna in sections atop the lettuce.
Scatter the capers over the assembled salad.
Drizzle the dressing evenly over the salad, or serve alongside for individual preference.
Finish the plate with a sprinkle of black pepper and serve immediately.
Nutrition Facts
Calories |
688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 6.9 g | 35% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 1584 mg | 69% | |
| Total Carbohydrate | 38.1 g | 14% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 6.9 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 7.1 mcg | 36% | |
| Calcium | 118 mg | 9% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1436 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
