Tuna Salad Niçoise
- Total Time
The term niçoise refers to the cuisine of Nice, in southern France. Foods of that region often include tomatoes, garlic, fresh herbs, and olives.
uncooked red potato(es)½ pound(s), or white potatoes, small, scrubbed and quartered
uncooked string beans½ pound(s), fresh, trimmed
fresh mixed baby greens4 cup(s)
canned chunk white tuna in water12 oz, drained
roasted red peppers (packed in water)7 oz, jarred, drained and cut into strips
fresh cherry tomato(es)2 cup(s)
olive(s)12 small, niçoise
fat free red wine vinaigrette⅓ cup(s)
basil2 Tbsp, fresh, chopped
capers1 Tbsp, drained
- Bring the potatoes with enough water to cover to a boil in a large pot. Reduce the heat and simmer 12 minutes. Add the green beans; return to a boil and simmer 2 minutes longer. Drain the potatoes and green beans, then rinse under cold water.
- Arrange the baby greens on a large platter. Pull the tuna into large chunks and place in the center of the platter. Arrange the potatoes, green beans, roasted red peppers, cherry tomatoes, and olives in clusters around the tuna. Drizzle with the vinaigrette, then sprinkle with the basil and capers. Yields 1/4 of salad per serving.