Potato and Grilled Vegetable Salad With Creamy Lemon Tuna Sauce

Potato and Grilled Vegetable Salad With Creamy Lemon Tuna Sauce

Number of servings

  • 4 servings

Useful tools

  • Cookie plate
  • Mixer
  • Microplane grater

Ingredients – Choice of vegetable

Ingredients for vinaigrette

  • One can of eco-friendly tuna
  • 125 ml (1 cup) of Greek yogurt, between 0% and 2%
  • 1 tablespoon of mayonnaise
  • 2-3 anchovies
  • 1 lemon
  • 15 ml (1 tablespoon) of capers, rinsed and drained

Preparation

Potatoes and grilled vegetables salad

  1. Cut the Brussels sprouts into halves and remove the outer layer of leaves (the greenest one). Store the cut sprouts in a mixing bowl.
  2. Place the selected leaves into a pot of salted water. Bring the water to a boil to blanch the Brussels sprout leaves. Once the water begins to boil, remove the water and fill the pot with cold water. Store the leaves.
  3. On a work surface, cut the broccoli into bouquets, cut the mushrooms into two and quarter the Mamzells Flowery potatoes.
  4. Put all the vegetables into a bowl containing the Brussels sprouts.
  5. Sprinkle the ingredients with olive oil. Season with oregano, salt and pepper. Mix well to distribute the flavours.
  6. Put the vegetables on a cookie plate and place it in the oven for 30 minutes at 350°F.
  7. Once grilled, put the vegetables into the mixing bowl and let cool down for a few minutes.
  8. Add the pre-blanched cabbage leaves.

Vinaigrette

  1. In an electric mixer, place the anchovies, the drained tuna, juice from half a lemon, and the capers to make a consistent paste.
  2. In a bowl, mix the yogurt and mayonnaise and add the paste to it. Taste and season, if needed.
  3. Using a spoon, place a generous amount of the cream of tuna on a large sharing plate. Zest the lemon on the cream and pour it over your cooked vegetables.

 

Decorate your potato and grilled vegetable salad with a little arugula.

 

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