Preparation Notes: plus marinating and cooling
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- 1 garlic clove, crushed
- Grated rind 1⁄2 lemon
- 450 g (1lb) fresh tuna steaks or 2 x 200g good quality cans, drained
- 2tbsp olive oil, plus extra to cook the tuna
- 1 sprig fresh thyme
- 2 small red peppers, halved and deseeded
- 350 g (12oz) vine-ripened tomatoes, skinned
- 2 large organic eggs
- 2 Tbsp. lemon juice
- 1 level tsp Dijon mustard
- 6 Tbsp. extra-virgin olive oil
- 2 large fresh basil sprigs
- 1⁄2 cucumber, deseeded and cut into chunks
- 50g (2oz) whole small or halved pitted olives
- 6 salad onions, roughly chopped
- 50 g can anchovies, drained and roughly chopped
- 450 g (1lb) podded broad beans, cooked and skin removed
- 50 g (2oz) rocket or salad leaves
- Step 1
If using fresh tuna, rub the garlic and lemon rind over the steaks, season with pepper, put in a bowl and spoon over 2tbsp oil. Cover and leave in a cool place for 3-4hr. Transfer to a small pan, add the thyme and barely cover with oil. Bring slowly to the boil, turn the tuna over and remove pan from heat. Leave for 5min; remove fish with a slotted spoon and leave until cool.
- Step 2
Put the peppers under a preheated grill, skin-side up, and grill until the skins are blackened. Put in a bowl, cover with clingfilm and leave until cool. Thickly slice or quarter the tomatoes, put in a single layer on a plate and salt lightly. Leave for 30min, then drain and pat dry with kitchen towel. Meanwhile, skin the peppers, cut into thick strips and put to one side.
- Step 3
Bring a small pan of water to the boil, add the eggs (make sure they're covered with water) and simmer for 8min. Cool under cold running water, shell and quarter. To make the dressing, put the lemon juice and mustard in a small bowl, season with salt and freshly ground black pepper, then mix thoroughly. Add the extra-virgin olive oil and whisk until the dressing thickens.
- Step 4
Break the canned or the cooked fresh tuna into large flakes. Pound the basil leaves with 1 level tsp salt in a wide wooden salad bowl, then add the peppers, tomatoes, eggs, cucumber, olives, salad onions, anchovies and broad beans. Add just enough dressing to moisten the finished salad and toss gently. Check seasoning and serve on a bed of rocket or salad leaves.
Try more of our favourite French salad recipes:
Provençale tuna and pepper salad
Warm chicken salad with quick hollandaise
Mixed bean salad with lemon vinaigrette
Tomato and oregano salad
Apsaragus with aîoli sauce
Time saver
If you don't want to use fresh tuna, buy best quality canned from an Italian deli and, to make the salad go further, add some cooked new potatoes.
Per Serving:
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
