Provençal Tuna and Pepper Salad Recipe

Provencal Tuna and Pepper Salad is a multicolored dish full of wide-ranging zest and texture. You can present this appetizing salad on a bed of fresh basil leaves or just spread them on top of the salad. Traditionally, the Provencal Tuna and Pepper Salad is served with oatmeal crackers or crusty baguettes. Try this amazing salad next time and enjoy your family members or friends asking for more.

Preparation Time: 20 to 25 minutes
Cooking Time: 20 minutes
Serving Size: 04 Persons
Utensils: sauce pan, pots, plate, bowls, cutting board, stove, and knife

Ingredients:

– 400 g /14 oz fresh potatoes –  with skins
– 55 g / 2 oz fine green beans
– 6 quail’s eggs – you can use common eggs as well
– 225 g / 8 oz mixed salad leaves
– 1 tablespoon chopped parsley
– 1 tablespoon snipped fresh chives
– 1 small red onion – thinly sliced

Dressing:

– 1 tablespoon tapenade (black olive paste)
– 2 garlic cloves – chopped
– 2 tablespoon extra virgin olive oil
– 1 tablespoon red wine vinegar
– 1 teaspoon balsamic vinegar
– 10–15 radishes – thinly sliced
– 1 can (about 200 g) tuna in spring water – drained
– 100 g / 3½ oz cherry tomatoes
– red pepper – seeded and thinly sliced
– 1 yellow pepper – seeded and thinly sliced
– 1 green pepper – seeded and thinly sliced
– 8 black olives
– salt and pepper to taste
– fresh basil leaves for garnishing – optional

Instructions

  • 1

    Place a pot of water on your stove over medium heat and bring it to boil. Add in potatoes and cook them for approximately 10 minutes.

    Note: Do not peel the potatoes before boiling them.

  • 2

    Put the beans in the boiling water and cook for five more minutes or until the potatoes are soft and the beans are just cooked.

  • 3

    Drain the potatoes and beans. Now, peel the potatoes and set them aside along with the beans at room temperature to cool well in order to handle.

  • 4

    Place the quail's eggs in a medium pot and fill it with cold water. Set the pot on your stove over medium heat and let it boil. Reduce the heat once the water starts boiling and then cook the eggs at low heat for at least three to five minutes. Remove the pot from heat, drain the eggs and rinse well in cold water. Peel the quail's eggs, put them into bowl of cold water and set aside.

    Note: If you do not like quail's eggs, then replace them with the same number of chicken eggs.

  • 5

    Grab a large shallow bowl and add in salad leaves, snipped fresh chives, chopped parsley, and finely sliced red onion. Toss all these ingredients well, incorporating them thoroughly. Set it aside as well, until you make the dressing.

  • 6

    Now, it is time to prepare the dressing of the salad. Toss the tapenade, olive oil, garlic, balsamic vinegar, and red wine vinegar together until smooth. Top the mixture with salt and ground pepper to taste. Toss the ingredients for a few seconds until the salt dissolves completely.

  • 7

    Now, drizzle two-thirds of this dressing over the salad leaves mixture and toss until mixed entirely. Set the remaining dressing aside for now.

  • 8

    Place the boiled potatoes on a cutting board and cut them into halves. Put the potato pieces on over the salad leaves. Top them with radishes, chunks of tuna, green beans, tomatoes, green pepper, red pepper, yellow pepper and olives.

    Note: Do not cut the potatoes very thin as they can break while mixing with the other ingredients.

  • 9

    Cut the boiled quail's eggs into halves and arrange them on the top of the salad.

  • 10

    Gently drizzle the left over salad dressing all over the salad and gently toss it with the salad.

  • 11

    Your Provencal Tuna and Pepper Salad is ready; garnish it with some fresh basil leaves - if you want.

  • 12

    Serve your salad immediately with four medium salad bowls along with four forks or spoons. Make this salad for your family or guests and have fun.

  • 13

    You can prepare the dressing few hours ahead of mixing the salad’s ingredients and place in refrigerator to marinate well.

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