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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


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.


  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.