A quick, refreshing dinner that is surprisingly filling (even Taylor, with his neverending stomach, couldn’t finish his portion). This would be good with salmon as well, but we like tuna for its cheapness factor. :)
Tuna Nicoise Salad
Makes 4 servings. Recipe from Everyday Food (with adjustments).
salt and freshly ground black pepper
4-5 red new potatoes
8 ounces green beans, trimmed
1 can solid tuna in water
1-2 tablespoons lemon juice
1 tablespoon olive oil
2 heads Boston lettuce
4 plum tomatoes
3 large eggs, hard-cooked
1 medium red onion
1 jar/tin anvhocy fillets, drained (completely optional)
1/4 cup kalamata olives
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1/4 cup olive oil
salt and fresh ground pepper
In medium bowl, whisk the lemon juice, mustard, 1/2 teaspoon salt, and a pinch of pepper until combined. Whisking constantly, add the olive oil in a steady stream; whisk until thickened and creamy.
In a 5-quart pot, bring 1/2 inch water to a boil; add salt and the potatoes. Cover and cook, turning occasionally, until tender, about 14-16 minutes.
With a slotted spoon, transfer the potatoes to a bowl. Season with salt, pepper, and other spices if desired (paprika is always good!). Set aside to cool.
Add the green beans to the pot of boiling water. Cover and cook, turning occasionally, 4-6 minutes. Remove with slotted spoon and rinse with cool water. Set aside.
Break up tuna into a small bowl. Add olive oil, lemon juice (to taste), and season with salt and pepper.
Tear lettuce into pieces, quarter the potatoes and tomatoes, peel and quarter the eggs, and thinly slice the onion. Arrange on a large platter along with green beans, tuna, olives, and anchovies. Serve with the dressing.