Tuna Niçoise Salad with Dijon Vinaigrette

Photo: Wusel007 · CC BY-SA 3.0 · source

A composed French platter of good tuna, jammy eggs, tender potatoes, crisp green beans, tomatoes and olives over greens, dressed in a sharp mustardy vinaigrette.

Ingredients

• 3 cans albacore tuna, drained
• 1½ lb baby potatoes
• 12 oz green beans, trimmed
• 4 eggs
• 1 pint grape tomatoes, halved
• ½ cup Kalamata or Niçoise olives
• 2 romaine hearts, torn
• 1 lemon
• 1 small shallot or ¼ red onion, minced

From your pantry: ⅓ cup olive oil, 2 tbsp red wine vinegar, 1 tbsp Dijon mustard, 1 tsp dried thyme, salt, pepper.

Instructions

1. Put the potatoes in a pot of cold salted water, bring to a boil and cook until a knife slides in easily, 12 to 15 minutes. Lift them out with a slotted spoon and halve them.
2. In the same boiling water, cook the green beans until bright and crisp-tender, 3 minutes; scoop into ice water. Then lower in the eggs and boil 7 minutes for jammy yolks, and chill them in the ice water.
3. Whisk the olive oil, vinegar, Dijon, shallot, thyme, a squeeze of lemon, salt and pepper. Toss the warm potatoes with 2 tbsp of it so they soak it up.
4. Peel and halve the eggs. Arrange the lettuce on a platter or in containers and group the potatoes, beans, tomatoes, olives, eggs and chunks of tuna on top.
5. Drizzle with the remaining vinaigrette, season with pepper and serve.

Tip: Dressing the potatoes while they're still warm is what makes them taste seasoned all the way through.

Nutrition per serving

Good for

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