Tuna Belly Niçoise Salad
Wow, what a great salad! This Tuna Niçoise Salad recipe is super quick and easy to put together. This salad recipe works for entertaining friends for a patio lunch and a glass of rosé. It will be a big hit at your next gathering!
2 Cans of Wixter Seafood Tuna Belly (drained)
¾ Cup of Olive Oil
¼ Cup of Fresh Lemon Juice
2 Tbsp. of Dijon Mustard
1 tsp. of Honey
1 tsp. of Ground Black Pepper
1 tsp. of Kosher salt
4 Large Eggs (soft boiled, peeled and halved)
1/2 lb. Green Beans (trimmed & blanched)
1/2 lb Baby Potatoes (boiled and cooled)
4 Persian Cucumbers (sliced)
1 Cup Cherry Tomatoes (halved)
1 Head of Boston Lettuce (separated)
1/2 Cup Niçoise or Kalamata Olives
1 tsp. Capers
1 tsp. Fresh Dill (chopped)
STEP 1: In a large pot, bring potatoes to a boil and simmer for 8-10 minutes (until fork tender).
STEP 2: Remove potatoes with a slotted spoon and bring water back up to a boil.
STEP 3: Cook eggs for 7 minutes for soft boiled.
STEP 4: Remove with a slotted spoon to cool in an ice bath before peeling.
STEP 5: Lastly blanch green beans for 3 minutes in the boiling water (removing and letting cool in ice water).
STEP 6: In a small bowl whisk together olive oil, lemon juice, dijon, honey, salt and pepper (and set aside).
STEP 7: In a large bowl or platter lay out lettuce leaves. Arrange halved eggs, cooled potatoes and green beans, cucumber slices, halved tomatoes, olives, capers and dill. Add drained tuna belly and drizzle over with dressing.