Tuna salad nicoise
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| Mon, 07-12-2004 - 9:56am |
TUNA SALAD NICOISE
Ingredients
1/2 pound green snap beans, trimmed
1/3 cup reduced-sodium chicken broth
2 Tbsp red wine vinegar
2 tsp Dijon mustard
2 tsp olive oil (*Leslie's note: I'd use a little more)
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
4 leaf Boston lettuce
6 oz canned chunk white tuna in water, drained and flaked
2 Tbsp capers, drained
8 items olive(s), sliced in half (use nicoise if available)
Instructions
Simmer green beans on stove top (or steam) until they are crisp-tender, about 1 to 2 minutes. Drain and transfer to a large bowl.
In a small bowl, whisk together broth, vinegar, mustard and oil. Season to taste with salt and pepper. Add half of dressing to potatoes and green beans; toss to coat.
Place 1 lettuce leaf on each of 4 plates. Top each with 1/4 of green beans, then top with 1 1/2 ounces of tuna, 1/2 tablespoon of capers and 4 olive halves. Drizzle each with 1/4 of remaining dressing.
