Salad Tuna Nicoise
with a French vinaigrette
A light salad nicoise is just the right dish for recovering from the heavy foods of the holidays while still enjoying a filling dinner.
Smarts: This would make a great 'mason' jar salad. Put the vinaigrette on the bottom and then layer with tuna, eggs, green beans, tomatoes, and greens.
Smarts: This would make a great 'mason' jar salad. Put the vinaigrette on the bottom and then layer with tuna, eggs, green beans, tomatoes, and greens.
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Ingredients
Salad Tuna Nicoise:
- Eggs - 4 , hard-boiled
- Shallots - 1/2 bulb , diced
- Capers - 1 tsp
- Vinegar, sherry - 2 Tbsp
- Mustard, Dijon - 2 tsp
- Maple syrup - 2 tsp
- Oil, cooking - 6 Tbsp
- Green beans - 1/4 lb , chopped into 2" pieces
- Olives, pitted (green or black) - 1/2 cup , sliced
- Tomatoes - 1 , chopped
- Tuna (10 oz) - 1 can
- Salad greens - 6 oz
Prep
- Hard boil eggs - Place in a saucepan, and cover eggs by 1” (or 2.5 cm) of water. Salt generously and then bring to a boil. Once water has reached a boil, take it off the heat and just let it sit for 11 minutes. Crack and chop eggs before serving. (Can be done up to 3 days ahead)
- Make vinaigrette - Dice shallots. Mix with capers, sherry vinegar, Dijon mustard, maple syrup, and oil. Season to taste with salt and pepper.
- Green beans - Slice into 2” (or 5 cm) long pieces. Place into a microwave-safe bowl, cover with a wet paper towel and microwave for 1.5 to 2 minutes, until tender but still crunchy.
- Olives - Slice.
- Tomatoes - Chop.
- Tuna - Drain.
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Make
- Toss vinaigrette with greens, chopped hard boiled eggs, green beans, olives, tomatoes, and tuna. Season to taste with salt and pepper.
- Start slow-cooking tomorrow night’s dinner if desired.
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