The classic French salad that never fails to please.


  • 2 small heads cos lettuce
  • 225 g new potatoes (scrubbed and halved if large)
  • 100 g green beans (trimmed)
  • 4 medium eggs
  • 2 (175g each) tuna steaks (fresh or 400g/14 oz tinned tuna, drained and flaked)
  • 5 tblsp olive oil
  • 2 tblsp white or red wine vinegar
  • 1 tsp dijon mustard
  • 1 tblsp fresh chopped herbs (such as parsley and oregano)
  • 1 garlic clove (peeled and crushed)
  • 4 tomatoes (quartered)
  • 0.25 cucumber (sliced)
  • 50g /2oz black olives, pitted
  • 50g/2 oz/1 can anchovy fillets, drained


  • Wash the lettuce, separate the leaves and shake dry.
  • Boil the potatoes until tender (approximately 20 minutes).
  • Add the beans for the last 4-5 minutes.
  • Drain the beans and potatoes.
  • Put the eggs into boiling water and cook for about 9 minutes.
  • Cool under cold water.
  • Peel off the shells and cut in half.
  • If using tuna steaks, brush with 1 tablespoon of oil and season.
  • Cook on a pre-heated griddle pan or frying-pan for 2-3 minutes on each side until brown and slightly pink in the middle.
  • If you prefer your tuna well done, cook for a little longer.
  • Cut each steak into small chunks.
  • Put the white or red wine vinegar and Dijon mustard in a bowl.
  • Whisk together with a fork until smooth.
  • Add the fresh herbs, crushed garlic and remaining olive oil.
  • Season generously with salt and freshly ground black pepper.
  • Whisk again with a fork until well blended.
  • Put the lettuce, tomato wedges, sliced cucumber, potatoes, beans, tuna (either the chunks of fresh steak or the tinned flakes) and eggs in a large dish.
  • Gently toss together with half the dressing.
  • Decorate with olives and anchovies over the top. Serve immediately.

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