Green Salad with Poached Egg and Tuna Vinaigrette

Nutrition · per serving

Steps

1. 1

   Prepare the vegetables: wash and dry the leaf salad; thinly slice the radishes; cut the celery into thin diagonal slices; very finely slice the red onion. Coarsely chop the parsley and set aside.

   120 g mixed green leaf salad (e.g., Lollo, arugula, lamb's lettuce)6 pieces (≈ 60 g), thinly sliced radishes2 stalks (≈ 80 g), thinly sliced celery1/4 large (≈ 25 g), very finely sliced red onion1 tbsp chopped (optional) fresh parsley
2. 2

   Vinaigrette: place the tuna in a bowl and roughly mash with a fork, leaving some small pieces; add red wine vinegar, lemon juice, and Dijon mustard and mix well, then slowly drizzle in the olive oil while stirring until the sauce thickens; season with salt and pepper to taste.

   1 can ≈ 150 g drained weight tuna (in water or its own juice), drained15 ml (1 tbsp) red wine vinegar15 ml (1 tbsp) fresh lemon juice10 g (1 tsp + 1/2 tsp) Dijon mustard45 ml (3 tbsp) olive oil1/2–1 tsp, to taste saltto taste black pepper, freshly ground
3. 3

   Bring the poaching water to a simmer: heat the water in a wide pot to about 90 °C (small bubbles rising, not boiling); add the vinegar. Create a gentle whirlpool with a spoon.

   1 l (for poaching bath) water15 ml (1 tbsp) for poaching water white wine vinegar or regular vinegar
4. 4

   Crack the eggs individually into a small cup; gently slide the first egg into the whirlpool and poach for 3 minutes for a soft, slightly runny yolk (longer 3½–4 minutes for a firmer yolk). Poach the second egg in the same way; lift out with a slotted spoon and briefly drain on kitchen paper.

   2 pieces (room temperature recommended) eggs
5. 5

   Assemble the salad: loosely distribute the leaf salad, radishes, celery, and red onion on two plates; drizzle the tuna vinaigrette (the prepared mixture) evenly over the salad and lightly toss.

   120 g mixed green leaf salad (e.g., Lollo, arugula, lamb's lettuce)6 pieces (≈ 60 g), thinly sliced radishes2 stalks (≈ 80 g), thinly sliced celery1/4 large (≈ 25 g), very finely sliced red onion
6. 6

   Top each salad with a poached egg; sprinkle with parsley, finish with coarse salt and freshly ground pepper. Serve immediately.

   2 pieces (room temperature recommended) eggs1 tbsp chopped (optional) fresh parsleya pinch for sprinkling coarse sea salt or fleur de selto taste freshly ground black pepper

Origin & History

Combinations of poached eggs and salad have their origins in French bistro cuisine, where simple, nourishing dishes are valued. Tuna in a tangy vinaigrette is a pragmatic variation that utilizes canned tuna as a protein-rich ingredient.