Follow these steps for perfect results
slender green beans
trimmed, halved
white tuna packed in oil
drained
tuna oil reserved from canned white tuna
drained
tuna oil reserved from canned white tuna
reserved
cherry tomatoes
halved
nicoise olives
pitted
fresh mint
thinly sliced
olive oil
fresh lemon juice
garlic clove
peeled
ground cumin
mesclun
lemon wedge
Trim and halve the green beans.
Coarsely chop the green beans in a food processor.
Combine tuna, tomatoes, olives, and 4 tablespoons of fresh mint in a bowl.
Season the tuna mixture with salt and pepper to taste.
In the food processor, combine olive oil, 2 tablespoons of lemon juice, garlic clove, cumin, and the remaining 3 tablespoons of fresh mint.
Slowly add 1/4 cup of drained tuna oil to the food processor.
Process the dressing ingredients until smooth.
Transfer the dressing to a medium bowl.
Season the dressing with salt and pepper to taste.
Place mesclun in another bowl.
Drizzle the mesclun with 2 tablespoons of tuna oil and 2 tablespoons of lemon juice and toss to coat.
Transfer the dressed mesclun to a platter.
Arrange the tuna salad mixture over the mesclun.
Drizzle the mint-lemon dressing over the salad.
Garnish with lemon wedges and serve immediately.
Expert advice for the best results
Chill the tuna salad for 30 minutes before serving for enhanced flavor.
Add hard-boiled eggs for extra protein.
Everything you need to know before you start
10 minutes
Tuna salad can be made a day in advance.
Arrange the salad attractively on a platter, ensuring all ingredients are visible.
Serve with crusty bread.
Pair with a light white wine.
Complements the acidity and herbal notes.
Discover the story behind this recipe
Classic French salad, often enjoyed during summer.
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