Tuna Salad, Nantes-Style Recipe
Tuna Salad, Nantes-Style
Flavors of the Loire Valley
Total time: 15 to 30 minutes
Preparation and cooking time: 30 minutes
(a few minutes if you already have leftover cooked rice)
Difficulty: Easy
Chef's Note
Tuna Salad, Pike with beurre nantais (white butter sauce), sausage with Muscadet wine, Lamb's Lettuce salad… the gastronomy of the French city of Nantes has a reputation for simple flavours based on products from the ocean, the Loire and regional producers who are able to satisfy the most demanding gourmets.

When we speak of a "Nantes-style" salad, we're not referring to any particular recipe. However, it is often synonymous with Lamb's Lettuce salad and the beautiful fresh vegetables that have earned the region such a fine reputation.

- White rice, cooked and cooled
- A small can of Tuna in oil
- Tomatoes, diced
- Cucumber
- 1 part lemon juice
- 3 parts vegetable oil
- Finely chopped chives
- Salt and pepper
  1. Make the vinaigrette by combining the ingredients for the dressing in a salad bowl;
  2. cook the rice; flake the tuna; add them to the vinaigrette;
  3. peel and seed the cucumber; cut into dice or rounds;
  4. add the Lamb's Lettuce and vegetables to the salad just before serving.

Collaboration: Canetti Conseil. Photo Laurent Rouvrais.

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