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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Tuna fish gets a French accent in this refreshing classic! (Make it even more refreshing with a nice glass of Chardonnay.) Ingredients:
12 ounces new potatoes, small red, scrubbed and quartered (about 6) |
1 teaspoon salt |
1 lb green beans, trimmed |
1/2 cup nicoise olive |
3 hard-cooked eggs, halved |
1 large tomato, ripe, cored, cut into 8 wedges |
1 (6 1/2 ounce) can tuna, packed in water, drained and flaked |
2 tablespoons red wine vinegar |
1/8 teaspoon salt |
fresh ground pepper, to taste |
2 teaspoons dijon mustard |
1/2 cup olive oil |
1/4 cup fresh parsley, chopped |
3 anchovy fillets (optional) |
Directions:
1. Boil potatoes in salted water to cover until tender, about 20 minutes.
2. Remove with slotted spoon and let cool.
3. Add beans to same water and boil until crisp-tender, about 7 minutes.
4. Drain and cool under cold running water.
5. Arrange potatoes, beans, olives, eggs, and tomato on large platter.
6. Spoon tuna into center.
7. Whisk vinegar, mustard, 1/8 t. salt, and pepper to taste in small bowl until blended.
8. Gradually pour in oil, whisking until emulsified.
9. Whisk in parsley, then drizzle vinaigrette over salad.
10. Top with anochovies, if desired.
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