Mediterranean Tuna Salad with Tarragon Vinaigrette
User Reviews
3.5
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Prep Time
20 mins
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Total Time
20 mins
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Servings
2 servings
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Calories
621 kcal
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Course
Main Course, Salad
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Cuisine
Mediterranean
Mediterranean Tuna Salad with Tarragon Vinaigrette
Description
Mediterranean Tuna Salad with Tarragon Vinaigrette is built around yellowfin tuna packed in olive oil, which brings a rich taste and oily texture balanced by a mix of fresh and canned beans. The salad incorporates watercress and blanched green beans, which add peppery and crisp notes respectively, while cherry tomatoes and radishes provide freshness and slight sweetness. A scattering of basil, thyme, and fresh tarragon enhances the herbal depth of the dish.
The preparation involves arranging the beans in sections on a plate around a mound of watercress topped with tuna. Tomatoes and green beans are laid next to the beans, with radishes and herbs scattered on top. A homemade tarragon vinaigrette, made by pulsing fresh tarragon with olive oil, champagne vinegar, grainy mustard, salt, and pepper, is drizzled over the assembled salad just before serving. This dressing lightly coats the ingredients without overwhelming their individual flavors.
The salad’s combination of tender beans, herbaceous vinaigrette, and mild tuna makes it suitable as a light main dish or a substantial starter, especially on warm days or when a fresh, protein-rich meal is desired. Its distinct layout is both visually appealing and allows for varied bites combining different components.
Ingredients
- 5 oz yellowfin tuna packed in olive oil, Genova
- 1 handful watercress rinsed and dried
- 1/2 cup black beans drained and rinsed well, canned
- 1/2 cup cannellini beans drained and rinsed well, canned
- 1/2 cup garbanzo bean drained and rinsed well, canned
- 1/2 cup red kidney beans drained and rinsed well
- 1/2 cup Green bean fresh
- 4 radish sliced paper thin (I used a mandolin slicer
- 10 cherry tomato
- basil several leaves
- fresh thyme sprigs
- tarragon fresh sprigs
- lemon wedges
tarragon vinaigrette
- 2 Tbsp tarragon fresh
- 4 Tbsp olive oil
- 2 Tbsp champagne vinegar or other mild white vinegar
- 1 tsp grainy mustard
- 1/4 tsp salt
- 1/4 tsp black pepper fresh cracked
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 Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 621 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 621kcal | 31% |
| Carbohydrates | 42g | 14% |
| Protein | 35g | 70% |
| Fat | 36g | 55% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 23g | 115% |
| Cholesterol | 13mg | 4% |
| Sodium | 916mg | 38% |
| Potassium | 1208mg | 26% |
| Fiber | 12g | 48% |
| Sugar | 3g | 6% |
| Vitamin A | 981IU | 20% |
| Vitamin C | 29mg | 32% |
| Calcium | 190mg | 19% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.5
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