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| Recipe from: thehautemeal Image credit: Stephanie |
Tuna
Salad Niçoise
Ingredients:
2 small new
potatoes, boiled until tender, quartered
4 oz haricot
verts, blanched
6 cherry
tomatoes, halved
½ cup Niçoise
or kalamata olives (about 12 olives)
1 hard-boiled
egg, quartered
1 4-oz can
good quality tuna, packed in olive oil (drain, but reserve oil for dressing)
1/2 cup
cucumber, sliced (peel if desired)
1 tbsp
capers, drained
Sliced
scallions
Dressing
(enough for about 2 salads):
⅓ Cup olive
oil (use the reserved tuna oil, plus more to equal ⅓ cup)
1 clove of
garlic, minced
2 tbsp fresh
lemon juice or about 1 medium lemon
1 tbsp Dijon
mustard
1 tsp fresh
dill, chopped
1 tsp fresh
chives, chopped
Kosher salt
and fresh cracked pepper, to taste
Instructions:
For
the dressing:
Combine the
garlic, herbs, mustard, and lemon juice in a small bowl.
Drizzle in
the oil, whisking until combined.
Season to
taste with salt and pepper and set aside.
For
the salad:
Arrange the
first 7 ingredients in rows on a plate (if serving more than one, use a large
platter).
Drizzle the
dressing generously all over the salad.
Sprinkle the
capers on top of the salad, and garnish with the sliced scallions.
Notes:
Make sure you
use good canned tuna for this.
Trust me;
this is no time for the usual cheap can of chunk light.
If you don't
have dill and chives for the dressing, you may substitute whatever herbs you
have on hand, such as oregano or tarragon.
Read
more and enjoy this amazing recipe and many more when visiting thehautemeal
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