Tuna Niçoise Salad
How to prepare a classic Tuna Nicoise Salad
Servings: 4 servings
Equipment
- Medium Pot
- Saucepan with cover
Ingredients
Ingredients
- 4 cups small new potatoes halved
- 2 cups green beans trimmed
- 4 large eggs
- 2 5 ounce cans high quality tuna in olive oil drained
- 1 cup cherry tomatoes halved
- ½ cup Kalamata olives pitted
- 1 small red onion thinly sliced
- 4 anchovy fillets optional
- 4 cups mixed salad greens or butter lettuce
- 2 tablespoons capers
For the Dressing
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustardd
- 1 clove garlic minced
- salt & pepper to taste
Instructions
Cook the Potatoes
- Place halved potatoes in a pot of salted water. Bring to a boil and cook until tender, about 10–12 minutes. Drain and let cool slightly.
Blance the Green Beans
- In the same boiling water, cook green beans for 3–4 minutes until crisp-tender. Drain and plunge into ice water to stop cooking.
Cook the Eggs
- Place eggs in a saucepan and cover with water. Bring to a boil, then remove from heat and let sit 10 minutes. Peel and quarter.
Prepare the Dressing
- Whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper in a small bowl.
Assemble the Salad
- On a large platter, arrange salad greens. Top with potatoes, green beans, cherry tomatoes, olives, red onion, and capers. Place tuna and egg quarters on top. Add anchovies if using.
Drizzle with Dressing
- Pour dressing evenly over the salad. Serve immediately.