Recipe adapted from Aran Goyoaga and her blog, Cannelle et Vanille.
- Total Time:
- Servings: 6
Photography: John Kernick
- 1 pound small new potatoes
- Coarse salt and ground pepper
- 6 large eggs
- 3 cups watercress, trimmed
- 2 jars (7 ounces each) good-quality tuna packed in olive oil, drained and broken into chunks
- 2 avocados, sliced lengthwise
- 3 scallions (white and light-green parts only), thinly sliced
- 1/4 cup extra-virgin olive oil
- 1 tablespoon cider vinegar
- 2 teaspoons Dijon mustard
In a medium pot, bring potatoes to a boil in salted water over high. Reduce heat; cook at a rapid simmer until potatoes are tender when pierced with a knife, 15 minutes. Drain, run under cool water to stop the cooking, then cut in half.
Meanwhile, in another medium pot, bring 4 cups water to a boil over high. Reduce heat to medium, carefully add eggs, and cook 7 minutes (whites will be set and yolks will be runny). Prepare a large bowl of ice water. Transfer eggs to ice water and let cool 5 minutes. Carefully peel eggs.
Arrange watercress on a large platter with potatoes, tuna, avocados, and scallions. In a small bowl, whisk together oil, vinegar, and mustard; season with salt and pepper. To serve, halve eggs and add to salad; drizzle dressing over salad.