Name: "Salade Niçoise" with Tuna, Potato, Asparagus, Artichokes & Olives
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 (170 ml) jars artichoke hearts, marinated; 3 small bunches asparagus; 3 tbsp capers; 3 (170 g) cans chunk light tuna in water; 9 eggs; 1 ½ cups Kalamata olives, pitted; 3 lemons; 0.68 kg new potatoes; 1 ½ bunches radish; 2 shallots; black pepper; Dijon mustard; extra virgin olive oil; salt

"Salade Niçoise" with Tuna, Potato, Asparagus, Artichokes & Olives"Salade Niçoise" with Tuna, Potato, Asparagus, Artichokes & Olives — a 45-minute dinner recipe with 14 ingredients, serving 6.Ingredients

3 (170 ml) jars artichoke hearts, marinated

3 small bunches asparagus

3 tbsp capers

3 (170 g) cans chunk light tuna in water

9 eggs

1 ½ cups Kalamata olives, pitted

3 lemons

0.68 kg new potatoes

1 ½ bunches radish

2 shallots

black pepper

Dijon mustard

extra virgin olive oil

salt

Instructions

Wash and dry the fresh produce.

Place eggs in a large pot, cover with water, and bring to a boil. Reduce heat to a simmer and cook for 8 minutes. Drain hot water and add ice or run under cold water to cool; set aside.

While the eggs are cooking, halve potatoes. Place in another large pot, along with salt, and cover with hot water (from the tap). Bring to a boil, reduce heat to medium, and simmer until starting to soften, 8-10 minutes.

Meanwhile, snap (or cut) off the woody ends of asparagus; cut spears in half crosswise. Once the potatoes start to soften, add asparagus to the pot and continue to cook until veggies are tender, 2-3 minutes more. Drain and rinse under cold water to cool.

While the veggies are cooking, trim and halve radishes lengthwise. Transfer to a large plate.

Drain artichokes. Add to the plate with the radish.

Halve olives lengthwise and add to the plate. Set aside.

Peel and mince shallots. Place in a small bowl.

Juice lemons into the bowl with the shallot. Add oil, Dijon, salt, and pepper, then whisk to combine the dressing.

When potatoes and asparagus are cool, return to the pot and drizzle with half of the dressing. Gently toss to coat and set aside. (Reserve remaining dressing for serving.)

Drain tuna, place in a medium bowl, and flake with a fork.

Peel and halve eggs. Season with salt and pepper.

To serve, divide tuna, eggs, potatoes, asparagus, radishes, artichokes, and olives between plates or bowls. Top with capers, drizzle with remaining dressing, and enjoy!

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