This classic French salad is a surefire winner at the dinner table.


  • 200 g tin tuna or 300g fresh tuna
  • 50 g green beans (topped and tailed cut in rounds)
  • 3-4 new potatoes (boiled, skinned and diced)
  • 4 anchovy fillets
  • 3 tomatoes (peeled, de-seeded and diced)
  • 8 black olives (diced)
  • finley diced red onion
  • 4 quail eggs (boiled for 3 mins and shelled)
  • 4 large thin slices of baguette. oven baked to make crisp
  • chopped chives, chervil and basil
  • lemon zest and juice
  • pinch cayenne
  • olive oil
  • 1 tsp mustard
  • pinch sugar
  • 2 tblsp mayo


  • Prepare the Tuna:
  • Remove all and skin. If using fresh tuna, salt with coarse sea salt for 20 mins, rinse and cook tuna on low heat in olive oil for 7-8 mins with garlic herbs. Remove and flake.
  • If using tinned, drain the tuna, make sure you use good quality tuna.
  • Flake and mix with mayonnaise, some chopped herb, lemon zest and a few drops of juice, season and reserve.
  • Prepare all the vegetables:
  • Make sure it’s all diced the same approximate size/shape (or you can just chop roughly).
  • For the Dressing
  • Combine a little garlic crushed, mustard, vinegar, olive oil, lemon juice and seasoning. Blitz with blender or hand blender.
  • For the Crouton:
  • Cook with a little olive oil and seasoning, place between trays and cook in oven at 160c for 8 mins or so.
  • For the Quail eggs:
  • Cook for 3 mins, refresh and peel.
  • To assemble:
  • Mix all the veg, olives and herbs with the dressing. Place tuna, all the veg that has been placed in ring, season egg and finish with crouton.
  • For tempura of anchovy use tuna foam.

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