The Recipes

Tuna Nicoise Salad

You know how when you go out to restaurants, certain ingredients will make you order a dish no matter what?  When I see a nicoise salad on a menu, it is difficult for me to order anything else.   


So, just like everything else I have out, I had to try this at home.  If I felt like spending the dough, I would have gotten a tuna steak and seared it rare, but I decided to give a jarred tuna a whirl.  Note: If you are going to eat jarred and/or canned tuna, I always opt for the higher-end kind stored in good olive oil.  It makes a big difference. 

Photo (59).jpg

Tuna Nicoise Salad




- 1 hard-boiled egg

- 1 small red potato, diced

- 4 green beans, cut into 1-in. pieces

- 4 cherry tomatoes, quartered

- 1/4 c. kalamata olives, sliced

- 1/2 small jar/can of good-quality tuna

- 1 c. baby arugula or other greens

- 1 tsp. grainy mustard

- 1 T. red wine vinegar

- 1/4 small red onion, diced

- 2 T. olive oil

- salt

- pepper


Hard boil the egg by putting it in a small pot and covering it with water.  Cover the pot and bring it to a boil.  Remove the pot from the heat and let it sit for 13-15 minutes.  Cool the egg completely before peeling and dicing the egg. 


Bring another small pot of water to a boil.  Add the potatoes and cook until slightly fork-tender; approximately 5-7 minutes.  Add the green beans to the pot and cook both 1-2 minutes.  Remove the vegetables immediately; the potatoes to a plate to cool and the green beans to a small bowl of ice water. 


In a small bowl, whisk together the mustard and vinegar.  Slowly whisk in the oil and season with salt and pepper. 


Arrange all of the ingredients on a plate.  Drizzle the vinaigrette over the greens and serve.