French Tuna Salad
Source of Recipe
Wilton Enterprises
List of Ingredients
Vinaigrette
4 hard-boiled eggs, peeled
1/3 cup white balsamic or wine vinegar
1 tablespoon Dijon mustard
1 teaspoon lemon juice
1/2 teaspoon salt
1/8 teaspoon black pepper
2/3 cup olive oil
Salad
2 cans (12 1/4 oz. each) tuna packed in water, drained, flaked
3 - 4 small red potatoes (approximately 1 lb.), boiled, peeled and finely chopped
1 cup chopped green beans plus 12 whole beans, lightly steamed
2 green onions, sliced
1/3 cup sliced pitted black olives
1 - 1 1/2 teaspoons salt
1/4 - 1/2 teaspoon black pepper Recipe
Spray pan with non stick vegetable pan spray. Line with plastic wrap. To make Vinaigrette: Mash egg yolks from 3 eggs. Chop whites; set aside. Reserve fourth egg for garnish. In small bowl, combine mashed egg yolks, vinegar, Dijon mustard, lemon juice, salt and pepper. Slowly whisk in olive oil. Set aside. To prepare Salad: Line each swirl of prepared pan with 1 whole green bean. Slice reserved egg and place in a circle around center of pan. In large bowl, combine reserved chopped egg whites, tuna, chopped green beans, potatoes, onions, olives, salt and pepper. Stir in Vinaigrette; mix well. Spoon into prepared pan; press firmly to pack. Cover with plastic wrap. Chill several hours or overnight. Invert onto serving plate.
Makes 10-12 servings.
|
|
member logon
