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.
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
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.