Tuna Salad Nicoise
- Mixed greens, butter lettuces, or arugula (you decide!), enough for 6 servings
- 36-48-oz. Canned tuna (I prefer a good quality tuna in oil, like Ortiz)
- 6-Hard boiled eggs, peeled and sliced with egg slicer
- 1-¼ lb. Baby white potatoes
- 1-Pint cherry tomatoes
- ½-lb. Green beans
- 8-oz. Davina Roasted Tomatoes (a Weavers Way favorite)
- ½-Cup Nicoise (or other olives of your choice)
- 1-Can anchovies, or 2-Tbs. Capers (optional)
- 2-Tsp. Dijon mustard
- 1-Cup Olive Oil
- 2-Tbs. water
- 1-Tbs. Dried tarragon
- 2-Tbs. White Wine Vinegar
- Salt and fresh ground pepper to taste
Ugh. Self-quarantining and dreary weather are finally starting to get to me. Though long, slow braises, hearty stews and soups, and the smell of a chicken roasting in the oven are all soul soothing in these troubling times, I am craving some lighter, brighter spring and summer dishes. While it still may be too chilly to sit outdoors, I decided I wasn’t going to wait for my patio to welcome in spring, but rather bring a little spring to my indoor dining table! So, I decided to make one of my favorite warm weather dinners: Tuna Nicoise.
You might be surprised to know that there is much controversy over the ingredients in Tuna Nicoise salad! While I prefer perfectly seared fresh tuna, during our time of quarantine, I’m trying to provide recipes featuring products that are readily available from your pantry. Some purists actually insist on canned tuna while considering the addition of green beans and tomatoes blasphemy! Personally, I am of this school of thinking: Put whatever you want in the salad! Don’t like tuna? Substitute salmon. Don’t like green beans? Substitute your favorite vegetable instead. Vegan or Vegetarian? Omit the fish and eggs.
However you prefer your Salad Nicoise, I hope it brings to mind the joy of a spring/summer meal. If you close your eyes just long enough, I know you will feel the soft wafting of a breeze coming off The Port of Saint Raphael near Nice as you savor a delicious rosé with your meal.
- Make the vinaigrette: Place all the ingredients in a small bowl and whisk together until well blended.
- Cook the potatoes: Place the potatoes in a pot of water. Add one tsp. of salt. Bring to a boil, lower heat, and simmer for about 5-8 minutes, until the potatoes are fork tender. Drain the water, place the potatoes in a bowl, and coat them with some of the dressing.
- Cook the green beans: Bring a medium pot of water to boil. While waiting for the water to boil, make an ice bath in a medium bowl. Place green beans in boiling water until they are bright green. Strain the green beans and immediately immerse them in the ice water. Remove the blanched beans to a paper towel to dry.
- Arrange greens on a serving platter. Arrange all the ingredients separately, as pictured, and garnish with lemon. Serve the dressing on the side.