This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Gribouille dressing
Gribouille dressing is based on a rémoulade dressing, with shallot, herbs, hard-boiled egg and tuna added.
It goes well with fish and vegetables of all kinds and makes a great sandwich filling.
It goes well with fish and vegetables of all kinds and makes a great sandwich filling.
38 K 3.9/5 (10 reviews)
20 min.
Easy
500 g
6 IngredientsLast modified on: February 17th 2021
For 500 g, you will need:
- 1
300 g rémoulade dressing - 2
1 shallot - 3
parsley - 4
chives - 5
1 hard-boiled egg - 6
100 g tuna in oil - Total weight: 475 grams
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 20 min.
To finish around 7pm, you'll need to have started before: 19:15.Change end time
Step by step recipe
Stage 1 - 5 min.
Prepare 300 g rémoulade dressing.
Stage 4 - 3 min.
Chop 1 hard-boiled egg.
Stage 5 - 3 min.
Chop 100 g tuna in oil.
Stage 6 - 1 min.
Add all these ingredients to the rémoulade dressing and mix well. That's all there is to it.
Remarks
If you prefer a bit less acidity, you can use mayonnaise instead of the rémoulade dressing.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 40 RDI=20 % | 7 RDI=1 % | 230 RDI=40 % | 2,260 RDI=110 % | 9,470 RDI: 110 % |
| Per 100 g | 8 RDI=3 % | 1 RDI=0 % | 50 RDI=7 % | 480 RDI=20 % | 1,990 RDI: 20 % |
How much will it cost?
- For 500 g : 1.75 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Rémoulade dressing
You can get more informations, or check-out other recipes which use it, for example: Zucchini and tomato remoulade, Bistro sandwich, Bistro celery salad, Cauliflower and chickpea salad, Bistro-style red endive salad, ... See them all 23
Tuna in oil
Like these other recipes: Rice and fresh spinach salad, Warm broccoli and Tuna Salad, Baby courgette salad, Tuna pasta, Salade Niçoise, ... See them all 23
Hard-boiled egg
You can get more informations, or check-out other recipes which use it, for example: Rice and purple-sprouting broccoli salad, Avocado mousse with sorrel, Chicken pie, Spinach parmentier, Corn salad with croutons, ... See them all 46
Shallot
Like these other recipes: Spinach à la Lorraine, Warm broccoli and Tuna Salad, Sea bass with coriander cream en papillote, Small ratatouille with , Normandy seafood stew, ... See them all 203
Other recipes you may also like
Smoked salmon sacristains
Sacristain (sexton in English, a strange name though common in French cooking) is a small pastry twist, made with puff pastry. There are many recipes with different flavours, sweet or savoury. Here is one with smoked salmon, ideal as an aperitif.February 21th 2011235 K 33.7 1 hour 30 min.
Blackcurrant, vanilla and lime verrine
Vanilla-lime, confectioner's custard and blackcurrant coulis, topped with a layer of whipped cream (chantilly) and dusted with a little matcha green tea powder. Light and flavoursome.September 12th 2010198 K4.9 1 hour 9 min.
Seared tuna with lemon and lime
This is a very simple way to prepare and cook tuna - a fish that tends to dry out very quickly if you are not careful about how you cook it. In this recipe the tuna medallions are marinated in a mixture of olive oil, lemon and lime, before being seared briefly on both sides. Serve with rice cooked...July 23th 201760 K4.8 2 hours 20 min.
Mexican salad
This Mexican-inspired salad combines red kidney beans with avocado, chopped onions and tomatoes. It is dressed with olive oil, lime and a touch of Tabasco heat.October 9th 201988 K5 30 min.
Smoky sausage and mash
This is sausage and mash with a smoky Gallic twist: the smoked sausage (Morteau sausage here) is cooked in with the potatoes, so that they take on its smoky flavour. The potatoes are turned into a French-style purée – softer and richer than British mash.July 21th 202139 K 1 hour 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-27)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.