Salad Nicoise 2.0
Canned tuna along with cherry tomatoes and fresh summer herbs are put to delicious use in my latest version of salad nicoise.
Ingredients
Ingredients
- 1/2 pound fresh green beans
- 1/2 pint cherry tomatoes
- 10 “one bite” red skinned potatoes
- 2 cans 5 oz. Bumble Bee® Solid White Albacore, in water
- 1/2 cup red onion, chopped
- 1 stalk celery , chopped
- 2 tablespoons chopped fresh basil
- 2 Pimento stuffed olives, sliced
for the vinaigrette
- 2 teaspoons spicy brown mustard
- 2 Tablespoons white wine vinegar
- 1 clove garlic, minced
- 2 Tablespoons canola oil
- 1/2 teaspoon sea salt
- freshly ground pepper to taste
- 2 teaspoons chopped fresh thyme
Instructions
Instructions
1.Make vinaigrette combining ingredients mustard through thyme and chill while preparing salad ingredients.
2 Drain water from each can of Bumble Bee® tuna. In a medium size bowl, combine tuna with onion and celery.
2. Fill a medium saucepan with water to the depth of about 1 inch. Add a pinch of salt and bring to boil. Add small potatoes, cover and steam 10 minutes; adding green beans halfway through cooking. Remove when potatoes are cooked and beans are crisp-tender. Drain.
3.Arrange potatoes , green beans, tuna mixture, cherry tomatoes and sliced olives on two plates. Top with chopped fresh basil and drizzle with dressing.