Thursday, February 9, 2012

Tuna Salad Nicoise Recipe

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If you’ve been reading my blog for any length of time, you know I try my hardest to get my husband on the healthy, veggie eating bandwagon. He’s pretty good about trying things although sometimes strange colors upset him (he thought purple potatoes, for instance, were just “wrong”). However, knowing that he likes tuna salad sandwiches, I decided to try this recipe for dinner one night. Success! Although he didn’t say he’d ask for this dish again, he cleaned his full plate, which is good enough in my book.

For the ultimate in fresh color to tempt your vision as well as you palate, use different varieties of the base ingredients. I’m not adding specific measurements because with this salad, you only need to pile the ingredients on the plate so use whatever you have or whatever ratio is most delicious to you and your family. The recipe below makes one full plate of hearty salad.
This salad is a feast for the senses and sure to tempt even the pickiest veggie eater.

Tuna Salad Nicoise

Mixed baby greens and/or herbs
1 packet of tuna in olive oil (or 1/4 pound freshly grilled tuna steak)
3 baby potatoes, boiled (use purple, red or yellow or a combo)
1 hardboiled egg, peeled and cut into quarters
1/3 cup kalamata olives, pitted (use a cherry pitter)
1 green onion, white and green parts sliced on the diagonal
Green beans or asparagus spears, cooked and tossed with Italian dressing
4 Baby heirloom tomatoes, halved and tossed with strips of fresh basil
Your favorite oil and vinegar salad dressing

To assemble salad, place greens in center of plate. Top with tuna. Surround salad with remaining ingredients. Grind a bit of black pepper over the top. Drizzle with salad dressing.

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