Name: Tuna Salad Nicoise with Lemon-Caper Vinaigrette
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 tbsp capers; 3 (170 g) cans chunk light tuna in water; 6 eggs; 1 ½ small pkgs grape tomatoes; 0.341 kg green beans; 1 ½ cups Kalamata olives, pitted; 1 ½ lemons; 3 medium red potatoes; 1 ½ heads romaine lettuce; black pepper; Dijon mustard; extra virgin olive oil; parsley flakes; salt

Tuna Salad Nicoise with Lemon-Caper VinaigretteTuna Salad Nicoise with Lemon-Caper Vinaigrette — a 35-minute dinner recipe with 14 ingredients, serving 6.Ingredients

3 tbsp capers

3 (170 g) cans chunk light tuna in water

6 eggs

1 ½ small pkgs grape tomatoes

0.341 kg green beans

1 ½ cups Kalamata olives, pitted

1 ½ lemons

3 medium red potatoes

1 ½ heads romaine lettuce

black pepper

Dijon mustard

extra virgin olive oil

parsley flakes

salt

Instructions

Wash and large dice potatoes. Place potatoes and eggs in a medium saucepan, cover with water, and bring to a boil. Reduce heat to a simmer and cook until potatoes can be easily pierced with a fork, 10-12 minutes. Drain and set aside to cool.

Fill a medium saucepan halfway with water, cover, and bring to a boil.

Wash green beans and trim ends. Once water is boiling, uncover saucepan and add beans. Cook until bright green, 2-3 minutes. Drain and rinse under cold water. Set aside.

In a small bowl, prepare dressing by whisking together lemon juice, olive oil, Dijon, parsley flakes, salt, and pepper. Stir in capers and set aside.

Wash and dry lettuce. Halve lengthwise, then chop crosswise into 2 ½ cm strips. Wash and halve tomatoes.

Measure out olives.

Drain and flake tuna.

Peel and quarter eggs.

To serve, arrange lettuce, potato, tomatoes, eggs, tuna, and olives in long sections on a plate and drizzle with dressing. Enjoy!

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