|Recipe from: thehautemeal|
Image credit: Stephanie
Tuna Salad Niçoise
“Fresh, flavorful salad with homemade vinaigrette. Perfect for lunch or dinner!” Stephanie
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
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
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
Drizzle the dressing generously all over the salad.
Sprinkle the capers on top of the salad, and garnish with the sliced scallions.
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.
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