Tuna Nicoise Salad: Taste of Provence!
This vibrant tuna niçoise salad features a zesty dressing of olive oil, lemon, and Dijon mustard, perfect for a fresh and flavorful meal.
Ingredients
- 1/4 cup olive oil
- 1 tablespoon white wine vinegar
- 2 teaspoons fresh lemon juice
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- Black pepper (to taste)
- Salt (to taste)
- Fresh thyme (to taste, optional)
- Mixed greens (or arugula)
- 4 ounces fresh green beans (blanched)
- 2 medium potatoes (Yukon Gold or similar)
- 1 can (5-6 ounces) high-quality tuna, drained
- 1 cup cherry tomatoes, halved
- 1/4 cup Kalamata olives, pitted
- 2 large eggs, hard-boiled and quartered
- 1 tablespoon capers, drained
Instructions
- Make the dressing: Combine white wine vinegar, lemon juice, Dijon mustard, honey, salt, pepper, and thyme (if using) in a small bowl. Slowly whisk in olive oil until emulsified.
- Prepare green beans: Bring a pot of water to a boil. Blanch green beans for 3 minutes, then immediately plunge into an ice bath to stop cooking. Drain well.
- Boil potatoes: Bring the water back to a boil. Add potatoes and cook for 15 minutes, or until fork-tender. Drain and let cool, then cut into halves or quarters if large.
- Assemble the salad: Arrange a bed of mixed greens on a large platter. Top with flaked tuna, blanched green beans, boiled potatoes, halved cherry tomatoes, olives, boiled eggs, and capers. Group ingredients artfully.
- Dress and serve: Drizzle the lemon vinaigrette over the assembled salad. Serve immediately.
Notes
Allergens: Fish, Eggs, Soybeans.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.