A hearty French salad of tender white beans, tuna, hard-boiled eggs, tomato, onion, and parsley, dressed with a classic Dijon mustard vinaigrette.
Ingredients
- 500 g dried white beans
- 320 g canned tuna in water
- 4 pieces fresh eggs
- 400 g tomatoes
- 1 piece red onion
- 1 clove fresh garlic
- 1 bunch fresh flat-leaf parsley
- 1 leaf bay leaf
- 2 tsp Dijon mustard
- 4 tbsp red wine vinegar
- 8 tbsp extra-virgin olive oil
- to taste fine salt
- to taste ground black pepper
Method
- The day before, place the white beans in a large bowl, cover them generously with cold water, and let them soak overnight.
- Drain and rinse the beans. Place them in a pot, cover with cold water, and add the bay leaf. Gradually bring to a simmer, skim if necessary, and cook over low heat without letting them boil vigorously.
- Salt only toward the end of cooking. Check the texture by crushing a bean between your fingers: it should be perfectly tender while holding its shape.
- While the beans are cooking, cook the eggs in a pot of simmering water until hard-boiled. Cool them in cold water, peel them, and cut them into quarters.
- Peel the red onion and slice it very thinly. Rinse it quickly under cold water, then pat it dry thoroughly to mellow its bite without losing its crunch.
- Wash the tomatoes, core them, and cut them into quarters. Salt them lightly in a colander and let them drain their excess water.
- Peel the garlic and mash it into a paste. In a large bowl, mix the garlic with the mustard, vinegar, salt, and pepper. Gradually whisk in the olive oil to form a lightly emulsified vinaigrette.
- Carefully drain the cooked beans and remove the bay leaf. Pour them, still warm, into the vinaigrette, toss gently, and let them absorb the dressing.
- Drain the tuna and flake it into large chunks without mashing it too much. Pick the parsley leaves and chop them roughly.
- When the beans have reached room temperature, add the onion, tomatoes, tuna, and parsley. Fold with a flexible spatula so as not to break the beans.
- Taste and adjust the seasoning with salt, pepper, or vinegar. Arrange the egg quarters on the salad and serve at room temperature.
Nutrition
Per serving
- Energy
- 892.1 kcal
- Protein
- 60.15 g
- Carbohydrate
- 81.55 g
- Fat
- 37.26 g
- Fibre
- 20.94 g
- Calcium
- 249.67 mg
- Iron
- 10.94 mg
- Magnesium
- 266.87 mg
