Baby yellow potatoes roast at 425°F for twenty to twenty-five minutes while eggs simmer covered for thirteen minutes and green beans steam for five. Canned albacore is drained and set in the center of a platter of greens, with the potatoes, beans, cherry tomatoes, eggs, red onion and green olives scattered around it under a lemon-dijon dressing.
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Tuna Nicoise Salad
Declan Chapin, Premier Catch
2
15 minutes
25 minutes
French
Salad
Wild albacore tuna is plated Nicoise-style with roasted potatoes, hard-boiled eggs, green beans, olives and tomatoes over greens, finished with a lemon-dijon dressing.
Ingredients
Leafy greens
2 eggs
Baby yellow potatoes
Green beans
Cherry tomatoes
Pitted green olives
Red onion, sliced thin
Salt & pepper
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3 parts olive oil
1 part lemon juice
2 tbsp dijon mustard
1 tsp honey
salt & pepper to taste
Directions
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Preheat oven to 425°F and roast baby potatoes for 20-25 minutes.
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While the potatoes roast, bring a pot of water to a boil.
Gently place eggs in the boiling water. Turn stove to simmer and cover for 13 minutes.
When the time is up, place the hard boiled eggs in ice water so that the shells will easily come off.
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Wash and trim the green beans.
Place a steamer basket to a saucepan with 1 to 2 inches of water in the base.
Place the green beans in the basket and bring saucepan to a boil over high heat.
Reduce heat to medium, cover, and steam the green beans for 5 minutes or longer, depending on how firm you want them.
Optional: Toss with butter, salt, and pepper.
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In a cup or small bowl, whisk olive oil, lemon juice, dijon mustard, honey, salt, and pepper.
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Place greens on a platter.
Open tuna can and strain natural oils. Place tuna in the center of the greens.
Scatter green beans, roasted potatoes, chopped tomatoes, hard boiled eggs, sliced red onion, and pitted olives around the tuna.
Top with salt and pepper and lightly dress!
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