Remember leave out the salt! Not necessary.... Enjoy

Author: The Original By David Inc. |

Tuna Niçoise Salad

"Remember leave out the salt - Enjoy Tuna Niçoise Salad "

PHOTO BY ALEX LAU, FOOD STYLING BY REBECCA JURKEVICH, PROP STYLING BY KALEN KAMINSKI

6–8 servings

Nothing says “I’m on vacation” like a two-hour, three-glasses-of-rosé lunch. The key is finding a dish whose prep won’t eat into valuable dozing-off-with-a-book-in-your-lap time. Enter this salad.


INGREDIENTS

¾ cup extra-virgin olive oil

¼ cup fresh lemon juice

2 Tbsp. Dijon mustard

1 tsp. honey

1 tsp. freshly ground black pepper

1 tsp. kosher salt, plus more

6 large eggs

1 lb. green beans, trimmed and/or new or baby potatoes, halved if larger

4 cups seedless cucumbers

3 cups oil-packed tuna

Olives, capers, peperoncini, pickles, or other pickled-briny ingredients (for serving)

Flaky sea salt


RECIPE PREPARATION

Whisk oil, lemon juice, mustard, honey, pepper, and 1 tsp. kosher salt in a medium bowl; set dressing aside.

Bring a medium pot of salted water to a boil. Carefully add eggs and cook 7 minutes. Using a slotted spoon, transfer eggs to a bowl of ice water (keep pot over high heat); chill until cold, about 5 minutes. Peel; set aside.

Meanwhile, add green beans and potatoes to the same pot of boiling water and cook until just tender, 2–4 minutes for green beans, 10–15 minutes for potatoes. Using a slotted spoon, transfer to bowl of ice water; let sit until cold, about 3 minutes. Transfer to paper towels; pat dry.

To serve, slice eggs in half and arrange on a platter with cooked and raw vegetables and tuna. Top with pickled-briny ingredient(s), sprinkle with sea salt, and drizzle some reserved dressing over. Serve with remaining dressing alongside.

Do Ahead: Dressing can be made 5 days ahead; cover and chill. Eggs can be boiled and vegetables blanched 2 days ahead; cover and chill separately.


Recipe by Anna Stockwell


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Article Courtesy:- https://www.bonappetit.com/recipe/tuna-nicoise-salad



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