Mint and tuna salad
What’s a summer cook to do? With temperatures reaching more than thirty-eight degrees, I hardly want to switch anything on, especially the oven. We have been alternating between the pool, the Atlantic beaches (Médoc is a peninsula with eighty kilometers of beautiful beaches), trips to Cap-Ferret and some brave city slicking in Bordeaux where the heat has been literaly sizzling. Frankly, my favourite time has been spent on our ‘secret’ beach next to our home – the ocean breeze combined with the scent of pine trees and blackberry bushes make my summer.
At home, salads are served as a meal (little joke destined to Brasserie Lipp in Paris where there is a caption on their menu saying ‘no salad served as a meal’!). I can’t imagine eating anything else – it’s got to be light, fresh and tasty in these hot summer days.
Today, I jumped out of the pool before everybody and quickly made this delightful tuna, egg, haricots verts (green beans) and mint salad, dressed in a balsamic vinaigrette. It’s such a fulfilling and cooling dish thanks to the panaché of minty flavours. A summer must.
Ingredients (serve 4):
5 eggs (hard-boiled)
3 handfuls of haricots verts/ French green beans
A large handful of chopped mint
2 cans good-quality tuna fish
3-4 tbsp balsamic vinegar
6 tbsp olive oil
A dash of celery salt
A dash of pepper
Place eggs in a pot and pour enough water over the eggs to cover. Cover with a lid and boil for 15 minutes. Transfer to a bowl of cold water and let the eggs cool completely. Peel eggs and chop finely and set aside. Cut the tips off the green beans on both ends, rinse well and cook for 8-10 minutes in salted boiling water. Drain and set aside to cool. Chop to 1 cm. Set aside. Prepare vinaigrette – mix olive oil, celery salt, pepper and balsamic vinegar . You can add more or less balsamic vinegar to your liking. Set aside.
Assemble salad with tuna fish in the center, a layer of chopped eggs, then a layer of green beans. Sprinkle with chopped mint just before serving and drizzle with vinaigrette. Serve immediately.
This sounds perfect! We don’t have a “secret beach” à la coté (and our closest beach is packed to the gills) and I have to say that I am so really tired of this heat!! Bring on autumn…
And your Lipp comment reminded me of a menu that I saw recently stating that “each person must order a ‘plat'”–oh reaaally? 😉
This must have been why I was snuffed at by a waiter in Pézenas yesterday when I ordered a salad for my lunch! I think I made up for it with my dessert order though 🙂
What I love about your recipes is that you always add a “twist” to traditional meals and desserts that I’ve been making for years. I love learning the secret ingredients such as orange flower in madeleines, etc. Here, I first thought I would see a “salade niçoise” recipe (even though you already have one) but low and behold, balsamic vinegar and mint! This will definitely be on the meal menu this week. Thanks! Ps. We aren’t having a heatwave in Normandy, more like a “rainwave” 😉
Exactly what I was looking for – a stylish mom, a superb salad, FRANCE! I am in love with your blog! Greeting from NY!
Oh that does sound refreshing! I’ve just recently learned of your blog and I am so pleased I did. Lovely recipes, lovely blog. My heat loving husband will be very happy to hear of such temps as we hope to relocate from Languedoc region to SW. ~Karen
That looks like the perfect, refreshing summer salad, and beautiful photos as always!