TUNA SALAD NIÇOISE

tuna

🥗Healthier: canned salmon

💰Cheaper: canned mackerel

Canned mackerel is often less expensive and still provides healthy omega-3s.

black olives

🥗Healthier: kalamata olives

💰Cheaper: green olives

Green olives are usually cheaper and still add a briny flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a more budget-friendly option for dressing.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: chickpeas

Chickpeas provide protein and are often less expensive.

Zest one lemon using a zester.

Zest two cloves of garlic using the same zester to create fine bits.

Cut the lemon in half and juice it.

In a medium-sized bowl, combine the garlic, two tablespoons of lemon juice, lemon zest, one to two teaspoons of anchovy paste, one teaspoon of Dijon mustard, half a teaspoon of kosher salt, and a quarter teaspoon of black pepper.

Whisk the ingredients together to combine.

Slowly drizzle in one-third cup of extra virgin olive oil while whisking to combine.

Taste the vinaigrette and adjust salt and pepper as needed, then refrigerate until ready to serve.

Trim the stem ends from two cups of fresh green beans.

Place the green beans into a small pot, bring to a boil, and cook for one minute before straining and plunging them into a bowl of cold iced water.

Strain the green beans again and dab them with a paper towel to dry.

In a larger pot, add two cups of new potatoes, bring to a boil, then reduce to medium and cook for about 15 minutes until fork tender.

Drain the potatoes, run them under cold water, pat dry, and cut them in half.

Place four eggs into a pot, cover with water, bring to a boil, then reduce to medium and cook for eight minutes.

Strain the eggs and place them in cold water to cool completely, then peel and set aside.

Open two cans of premium tuna packed in olive oil, strain away the oil, and flake the tuna into a medium-sized bowl.

Quarter two to three tomatoes and thinly slice half a red onion.

Prepare two tablespoons of drained capers and half a cup of nicoise olives.

Rinse fresh greens like bib or butter lettuce or curly, then rip them into large pieces.

On a large platter or shallow dish, add the lettuce as a base, then arrange the tomatoes, green beans, red onions, potatoes, and tuna in groups on top of the lettuce.

Add the nicoise olives at either end and sprinkle with capers.

Quarter the hard-boiled eggs and add them to the salad.

Sprinkle the assembled salad with black pepper and drizzle with the lemon Dijon vinaigrette before serving.

Add a sprinkle of sea salt flakes and serve additional vinaigrette and capers on the side along with warmed French baguette with butter.

Spice Level:

Allergens