Salade Nicoise

French · 30 min · Fish · pescatarian, gluten-free, dairy-free, low-carb

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Ingredients

• 2 cans (5 oz each) canned tuna in olive oil
• 3 large eggs
• 8 oz baby potatoes
• 6 oz green beans
• 1 cup halved cherry tomatoes
• 1/3 cup nicoise olives
• 1 head romaine lettuce
• 2 tbsp red wine vinegar
• 1/4 cup extra-virgin olive oil
• 1 tsp Dijon mustard

Method

1. Boil the potatoes until fork-tender, about 12 minutes, then cool and halve.
2. Blanch the green beans in the same water for 3 minutes and shock in ice water to keep them bright.
3. Soft-boil the eggs for 8 minutes, then peel and quarter.
4. Whisk the vinegar, mustard, and olive oil with salt and pepper to make the vinaigrette.
5. Arrange the lettuce, potatoes, beans, tomatoes, olives, and flaked tuna on a platter, top with the eggs, and drizzle generously with the vinaigrette.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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