A Sunny Take on the Niçoise: Ventresca Tuna & Haricots Verts Salade
I adore a classic Niçoise, but on a sweltering July afternoon in Santa Monica, a plate heavy with boiled potatoes feels like a woolen sweater. I wanted the soul of a Parisian bistro lunch, but drenched in California sunshine. This Composed Ventresca Tuna & Haricots Verts Salade was born from a farmers' market haul—specifically, when Francois, my favorite citrus guy, handed me a ruby red grapefruit so fragrant it practically sang. I immediately went home, whisked its bright juice with a mountain of minced shallots, and drizzled it over crisp haricots verts and snap peas. What makes this recipe so special to me is the playful swap: creamy California avocado stands in for the heavy potatoes, and premium oil-packed ventresca (tuna belly) melts in your mouth alongside my signature six-and-a-half-minute jammy eggs. It is elegant but completely unpretentious. The key here is the compose—don't just toss it in a bowl! Arrange it on a big, beautiful platter so every single ingredient shines. Feel free to make it your own: swap the grapefruit for Meyer lemon, or toss in some torn sungold tomatoes. Just promise me you will serve it with a chilled, skin-contact Pinot Gris!
Featured Recipe
Composed Ventresca Tuna & Haricots Verts Salade with Grapefruit-Shallot Vinaigrette
A sun-drenched reimagining of a Parisian bistro lunch. We're skipping the heavy potatoes of a classic Niçoise and leaning into vibrant California summer crunch. Premium oil-packed tuna belly gets arranged with perfectly blanched snap peas and haricots verts, creamy avocado, and my signature jammy eggs, all tied together with a zippy ruby red grapefruit vinaigrette. It's meant to be composed on a big, beautiful platter and devoured with a chilled glass of skin-contact Pinot Gris.
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Timeline
Ingredients
- 1 jar (7 oz) Ventresca tuna (premium oil-packed)(Tuna belly is best here, do not drain the oil!)
- 8 oz Haricots verts(Trimmed)
- 4 oz Sugar snap peas(Strings removed)
- 3 large Eggs(Room temperature)
- 1 large Avocado(Ripe but firm enough to slice)
- 2 tbsp Ruby red grapefruit juice(Freshly squeezed)
- 1 tsp Ruby red grapefruit zest(Microplaned)
- 1 medium Shallot(Finely minced)
- 1 tbsp Dijon mustard(Smooth, not whole grain)
- 1/4 cup Olive oil(Good quality extra virgin)
- 1 small handful Fresh tarragon(Leaves picked)
- 1 large pinch Flaky sea salt(Maldon or similar)
- 1 pinch Black pepper(Freshly ground)
Instructions
- 1
Bring a large pot of water to a rolling boil. We will use this same water for both the eggs and the vegetables—a little French efficiency for your afternoon.
8 min
Tip: Make sure the pot is large enough so the vegetables can swim freely later.
- 2
While the water heats, make the vinaigrette. In a small bowl, whisk together 1 medium shallot, 2 tbsp ruby red grapefruit juice, 1 tsp ruby red grapefruit zest, and 1 tbsp Dijon mustard. Slowly stream in 1/4 cup olive oil while whisking until beautifully emulsified. Season with 1 pinch black pepper.
5 min
Tip: If your emulsion breaks, don't panic. Just add a tiny splash of water and whisk aggressively.
- 3
Trim 8 oz haricots verts and string 4 oz sugar snap peas. Prepare a large bowl filled with ice and cold water—this ice bath is the secret to keeping our greens vibrantly, shockingly green.
3 min
Tip: Snapping the stem end of the snap peas usually pulls the string right off.
- 4
Once the water is boiling, carefully lower in 3 large eggs using a slotted spoon. Boil for exactly 6.5 minutes. A six-and-a-half minute egg is practically a religion in my kitchen—it guarantees a set white and a molten, jammy yolk.
7 min
Tip: Set a timer! Do not guess the time.
- 5
Transfer the eggs to the ice bath using your slotted spoon. Keep the pot of water boiling on the stove!
1 min
Tip: Cracking the eggshells slightly before dropping them in the ice bath makes peeling easier.
- 6
Drop the prepared 8 oz haricots verts and 4 oz sugar snap peas into the boiling water. Blanch for exactly 2 minutes. They should taste tender but still have a confident snap.
3 min
Tip: Do not walk away; green vegetables turn drab incredibly fast.
- 7
Scoop the blanched vegetables directly into the ice bath alongside the eggs to immediately stop the cooking process. Once cold, drain them and pat completely dry with a clean kitchen towel.
2 min
Tip: Drying the vegetables thoroughly is crucial, otherwise your vinaigrette will just slide right off.
- 8
Peel the cooled 3 large eggs and slice them in half lengthwise. Halve, pit, and gently slice 1 large avocado.
3 min
Tip: Wipe your knife with a damp towel between slicing the eggs for clean, beautiful cuts.
- 9
Compose your platter: Arrange the dried green vegetables and sliced avocado on a wide, shallow serving dish. Break 1 jar (7 oz) Ventresca tuna into large, luxurious flakes over the greens. Nestle in the jammy eggs. Drizzle everything generously with the grapefruit vinaigrette. Finish by scattering 1 small handful fresh tarragon leaves and 1 large pinch flaky sea salt over the top.
3 min
Tip: Don't toss this salad like a chaotic mixed green mess! Building it in layers is what makes it a 'composed' salade.
Chef's Notes
Do not pour out the oil from your tuna jar! It's liquid gold. I often whisk a teaspoon of that intensely savory tuna oil right into the grapefruit vinaigrette for extra depth. Serve this with a crusty baguette to mop up every last drop of the dressing.
Marguerite Lavigne
French soul, California sun
I grew up in a small village outside Lyon, where my grandmother taught me that the best meals come from respecting your ingredients. After training at Le Cordon Bleu and spending years in Parisian kitchens, I moved to San Francisco and fell in love with California's farmers markets and wine country. Now I cook the food I wish my grandmother could taste—French technique with California abundance, where a perfect roast chicken might come with Meyer lemon and wild fennel instead of tarragon.