Basque Tuna and Green Bean Salad

Elijah Grounds

This Basque Tuna and Green Bean Salad, or Salade de Thon à la Basquaise, hails from the rocky coasts and sun-kissed markets of the Basque Country, where bold ingredients meet rustic charm. This dish celebrates the harmony between land and sea, pairing tender green beans, briny olives, jammy eggs, and flaky tuna with a vibrant vinaigrette. It’s a refreshing yet satisfying main course salad perfect for warm-weather dining or a chic lunch plate.

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Prep Time 20

Cook Time 10

Total Time 30

Course Salad

Cuisine Mediterranean

Servings plates

Calories 319 kcal

Equipment

Medium-sized pot
Mixing bowl
Salad spinner or kitchen towel
Whisk
Chef's Knife
Cutting board

Ingredients

For the Salad:

1 pound fresh green beans trimmed
4 large eggs at room temperature
1 cup cherry tomatoes halved
⅓ cup Niçoise or Kalamata olives pitted and halved
1 can high-quality tuna in olive oil about 5 to 6 oz, drained
½ cup thinly sliced red onion
2 tablespoons capers rinsed and drained

For the Vinaigrette:

3 tablespoons extra virgin olive oil
1.5 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic finely minced
1 pinch salt to taste
1 pinch freshly ground black pepper to taste

Instructions

Bring a medium pot of salted water to a boil. Add the green beans and blanch for 3–4 minutes until bright green and just tender. Immediately transfer them to an ice bath to stop cooking. Drain and pat dry using a salad spinner or towel.
In the same pot, add the eggs and bring to a boil. Once boiling, reduce to a gentle simmer and cook for exactly 8 minutes for jammy centers. Transfer to an ice bath, peel once cool, and halve.
In a large mixing bowl, combine the cooked green beans, cherry tomatoes, sliced onion, olives, capers, and crumbled tuna.
In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until emulsified. Pour over the salad and gently toss to combine.
Arrange salad on a platter or individual plates. Nestle halved eggs on top and drizzle with any remaining vinaigrette. Serve immediately.

Notes

Substitute canned white beans or chickpeas for green beans for a twist on texture.
Marinate the tuna in olive oil, lemon zest, and herbs for 20 minutes for deeper flavor.
For a vegetarian version, omit the tuna and add marinated artichoke hearts or roasted mushrooms.

Nutrition

Calories: 319kcalCarbohydrates: 13gProtein: 22gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.02gCholesterol: 194mgSodium: 570mgPotassium: 520mgFiber: 4gSugar: 6gVitamin A: 1319IUVitamin C: 24mgCalcium: 94mgIron: 3mg

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