A French seafood dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 45 min

Organic sourcing

Leafy greens are on the Dirty Dozen — worth sourcing organic. Cherry tomatoes are also often on the list due to pesticide residues. Go organic for these where possible.

Ingredients

• 300 g fresh green beans
• 500 g small new potatoes
• 4 eggs
• 200 g cherry tomatoes
• 1 small red onion
• 1 head of butter lettuce
• 150 g kalamata olives
• 200 g canned tuna in olive oil
• 6 tbsp extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tbsp Dijon mustard
• to taste sea salt
• to taste black pepper
• 2 tbsp capers
• 2 anchovy fillets (optional)

Method

1. Trim and blanch the green beans in boiling salted water for 2-3 minutes. Transfer them to ice water and drain.
2. Boil the new potatoes in salted water until tender, about 15 minutes. Let them cool slightly and cut into halves.
3. Hard boil the eggs by cooking them in boiling water for 9 minutes. Cool in ice water, peel, and slice.
4. Halve the cherry tomatoes and thinly slice the red onion. Tear the butter lettuce into bite-sized pieces.
5. Arrange the lettuce on a large platter. Scatter the potatoes, green beans, tomatoes, and red onion over the lettuce.
6. Add the olives, capers, and anchovy fillets, if using, along with chunks of tuna.
7. In a small bowl, whisk together olive oil, vinegar, mustard, salt, and pepper for the dressing.
8. Drizzle the dressing over the salad. Lightly toss everything together just before serving.

Notes

• Substitute fresh grilled tuna for canned if desired.
• Make the potatoes and eggs ahead for faster assembly.
• Serve with crusty bread slices for extra texture (not gluten-free).

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic French recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.