Classic Tuna Niçoise Salad
When you are a 130-year old classic you must be doing something right to win my heart and this Niçoise salad is just the right mix. The right ingredients at the right time, when every single precious part combines into a perfectly balanced meal in one bowl.
Ingredients
For the dressing
Instructions
Hard boil the eggs by placing them in a pot of cool water and bringing it to a boil. Once boiling, reduce the heat and let them simmer for 5 minutes. Remove from heat and place in cold water to cool. Once cooled, peel and slice in half.
Steam the baby potatoes for 10-15 minutes until tender. Once done, slice in half.
While the potatoes are cooking, slice the red onion and halve the cherry tomatoes.
Trim the green beans and steam for 5 minutes until tender but still crunchy. Once done, plunge them into ice-cold water to stop the cooking process and set the color.
Dress each ingredient individually with the dressing. Start with the potatoes while they’re still steaming hot, then move on to the lettuce, tomatoes, and green beans.
Arrange the dressed ingredients on a plate, then add the flaked tuna, olives, and optional anchovies and capers.
Drizzle with a little more dressing and serve.
BONUS TIP
To make the perfect hard-boiled egg, cover room temperature eggs with cool water by a half an inch. If they float, they’re old. Once the water comes to a boil, turn down the heat to maintain that boil for five minutes. Then place the eggs immediately in cold water. When they’re cool enough to handle, gently shatter the shells and let the water seep in and around the egg as you remove the shells under water.
And if you want to learn more details about how easy it is to make this dish, just click on the video below and watch it now!
