:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/rjOu9J49OEy4RRV-umvH/1f52ad3b0fcd9be546b3fff937ab74.jpeg "Simple & Authentic Tuna Niçoise Salad")
VIDEORECIPE Simple & Authentic Tuna Niçoise Salad
Here's a recipe for an easy classic French salad, with tuna and much more.
Ingredients
Salad
- 1 Cup baby potatoes
- sea salt
- 1 Cup green beans
- 4 egg
- 1 Cup cherry tomatoes
- 1 medium lettuce head
- 1⁄2 Cup Kalamata olives
- 7 oz canned tuna
- 2 tablespoon caper
- 4 artichoke hearts
Dressing
- 1⁄4 Cup lemon juice
- 2 Anchovies
- 1⁄2 Cup olive oil
- 2 tablespoon mustard
- sea salt
- ground black pepper
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Directions
Cook the potatoes without peeling them. Add a teaspoon of salt to season. Bring the water to a boil, then lower heat and let simmer uncovered for 10 minutes. After cooking, let cool and then slice in half.
Source: Youtube
Prepare a bowl with ice water. Fill a saucepan with water and add salt. Bring to a boil, then add the green beans. Cook for only a few minutes, the beans should be tender but still bright green. After cooking, immediately move the beans to the ice water bowl for a few more minutes. Then dry.
Source: Youtube
Make 4 hard-boiled eggs. When cooled, peel them and cut into quarters.
Source: Youtube
In a bowl, whisk lemon juice, mashed anchovies, olive oil, and mustard. Add salt and pepper according to taste. Add 3-4 tbsp of this dressing to the cooked potatoes, and mix.
Source: Youtube
Slice the tomatoes in half. Put them in a bowl along with salt and pepper, and mix.
Source: Youtube
Arrange lettuce slices on a plate. On top, arrange the green beans, potatoes, mashed tuna, artichoke hearts, tomatoes, olives, capers, and eggs. Bon appetite!
Source: Youtube
Comments (1)
This is a LUNCH, or DINNER recipe, NOT a breakfast recipe, as you have it listed today!
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TammySimple & Authentic Tuna Niçoise Salad
Here's a recipe for an easy classic French salad, with tuna and much more.
Cook the potatoes without peeling them. Add a teaspoon of salt to season. Bring the water to a boil, then lower heat and let simmer uncovered for 10 minutes. After cooking, let cool and then slice in half.
Prepare a bowl with ice water. Fill a saucepan with water and add salt. Bring to a boil, then add the green beans. Cook for only a few minutes, the beans should be tender but still bright green. After cooking, immediately move the beans to the ice water bowl for a few more minutes. Then dry.
Make 4 hard-boiled eggs. When cooled, peel them and cut into quarters.
In a bowl, whisk lemon juice, mashed anchovies, olive oil, and mustard. Add salt and pepper according to taste. Add 3-4 tbsp of this dressing to the cooked potatoes, and mix.
Slice the tomatoes in half. Put them in a bowl along with salt and pepper, and mix.
Arrange lettuce slices on a plate. On top, arrange the green beans, potatoes, mashed tuna, artichoke hearts, tomatoes, olives, capers, and eggs. Bon appetite!
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