This salad was made popular in North America by celebrated chef Julia Child, who threw lettuce leaves and potatoes into the mix. Complemented by garlicky Dijon mustard dressing, this hearty salad is perfect for a summer lunch or any time at all.

French Tuna Salad with Green Beans, Potatoes & Capers

Serves 4. Makes ¼ cup dressing. Hands-on time: 30 minutes. Total time: 30 minutes.



• 4 eggs

• 4 Yukon gold potatoes, quartered

• Pinch sea salt

• 1 cup fresh green beans, ends trimmed

• 1 head red leaf lettuce, leaves torn

• 1 (4 or 5-oz) pouch solid white tuna

• 1 cup cherry tomatoes, halved

• 1 small bunch radishes, sliced

• 1/4 red onion, thinly sliced

• 1/4 cup chopped, pitted mixed olives

• 4 tsp drained capers


• 2 Tbsp red wine vinegar

• 1/2 tsp Dijon mustard

• 1/8 tsp anchovy paste, optional

• 1 tsp shallot, minced

• 1 garlic clove, minced

• 1 Tbsp chopped fresh Italian flat-leaf parsley

• Sea salt and fresh ground black pepper, to taste

• 2 Tbsp extra-virgin olive oil


ONE: Place eggs in a small saucepan of cold water over high heat. Bring to a boil, cover, remove from heat and let sit for 15 minutes. Drain, cover eggs in cold water and set aside three to four minutes. Drain, peel and rinse eggs to remove any traces of shell. Cut in half and discard yolks.

TWO: Fill small saucepan with cold water once again. Add potatoes and salt, then simmer over high heat until potatoes are tender when pierced with a fork, 10 to 15 minutes. Drain and set aside.

THREE: Bring small saucepan of water to a boil over high heat. Add beans and cook for one minute, until crisp-tender. Drain, plunge beans into an ice bath and drain again.

FOUR: In a bowl, whisk together all dressing ingredients except oil. Slowly add oil while whisking.

FIVE: Place one-fourth of lettuce, egg white, potato, beans, tuna, tomatoes, radishes, olives and capers each in separate piles in four large, shallow bowls. Drizzle one tablespoon dressing over each bowl, and serve.

*Recipe and image courtesy of Best of Clean Eating.*