Tuna Nicoise Salad
Prep Time: 15 min
Cook Time: 10 min
Total Time: 25 min
Servings: 2
RECIPE INGREDIENTS
- 1 lb new potatoes, halved
- 1/3 lb fine green beans
- 4 eggs
- 4 vine-ripe tomatoes, quartered
- 1/2 cucumber, peeled, seeded and chopped
- 1 can tuna steak in brine, drained
- 3 tbsp capers, drained
- 1 oz pitted black olives
- Dressing:
- 6 tbsp Filippo Berio Extra Virgin Olive Oil
- 3 tbsp Filippo Berio red wine vinegar
- 1/2 tsp Dijon mustard
- 1/2 tsp superfine granulated sugar
RECIPE DIRECTIONS
- Cook potatoes in large pot of boiling salted water for 10 to 15 minutes or until tender; drain and rinse under cold water. Set aside. Cook beans in boiling water for 3 minutes or until just tender; drain and rinse under cold water. Set aside.
- Place eggs in small saucepan; pour in enough cold water to cover and slowly bring to boil. Simmer for 6 minutes; drain and rinse under cold water. Peel and cut into quarters. Place potatoes, beans, eggs, tomatoes, cucumber, tuna, capers and olives in large salad bowl.
Dressing: In small bowl, combine olive oil, red wine vinegar, mustard and sugar; whisk together with a fork. To serve, drizzle dressing over salad; toss to mix well.