Tuna Niçoise
The most photograph-friendly salad there ever was: Tuna Niçoise!
Ingredients:
3 cans (4.6 oz.) Blue Harbor Fish Co.® Wild Albacore Tuna, drained
2 heads of Boston, butter, or little gem lettuce (approx. 4 cups)
1 cup green beans, trimmed and blanched
1 cup grape tomatoes, halved
¼ red onion, sliced thin
⅓ cup kalamata olives
1 avocado, halved and sliced
3 Persian cucumbers, sliced lengthwise and super thin
3 hard-boiled eggs, jammy
8 small red potatoes, boiled
¼ cup of caper berries, halved
¼ cup of fresh dill, chopped
3 Tbsp. of Michaela Blaney’s “Everyday Dressing”
Ingredients for Michaela Blaney’s “Everyday Dressing”:
1 cup olive oil
⅓ cup acid (juice of 1 lemon, add apple cider vinegar if needed)
2 Tbsp. fresh dill
1 Tbsp. Dijon mustard
1 Tbsp. maple syrup (or honey)
1 clove garlic, chopped
½ small shallot (1-inch knob)
½ tsp. salt
½ tsp. pepper
Servings: 4
Prep Time: 20 minutes
Cook Time: 0 minutes
Preparation:
Make “Everyday Dressing”:
- Blend all ingredients together (minus the dill) until combined. Add fresh dill and blend for an additional 15 seconds.
Assemble Tuna Niçoise:
- Open and drain the 3 cans of Blue Harbor Fish Co.® Wild Albacore Tuna. Pour 1 Tbsp of Michaela Blaney’s “Everyday Dressing” into each tuna can, and let marinate.
- While tuna is marinating, begin assembly of the niçoise salad in a large bowl. Feel free to separate ingredients into their own sections, or layer ingredients on top of one another as you build your creation.
- Top with the marinated tuna and enjoy!
