TUNA SALAD NICOISE

Tuna Salad Nicoise image

Number Of Ingredients 18

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4 pieces new potatoes
1 pound green beans, cooked
5 pieces ripe plum tomatoes, quartered
1/2 piece red onion, small, thinly sliced
1/2 cup nicoise olives
2 tablespoons Italian parsley, chopped
1 pinch salt
1/2 teaspoon freshly ground pepper
1/2 cup dressing - recipe to follow
3 pieces hard boiled eggs, shelled and quartered
12 ounce water packed tuna
1 tablespoon vinaigrette - Dijon mustard
4 tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 handful minced parsley
1/2 cup olive oil

Steps:

Cook potatoes in boiling salted water until tender, but not mushy. When cool enough to handle, quarter them and transfer to a large bowl.
Add green beans, tomatoes, onion, parsley, a pinch of salt and the pepper.
Pour 3/8 cup of dressing over the vegetables and toss gently but well.
Transfer mixture to large serving platter. Arrange the hard-cooked egg quarters around the edge of the platter.
Flake the tuna over the salad. Drizzle with the additional vinaigrette and serve at room temperature.
Dressing - Measure mustard into a bowl.
Whisk in vinegar, sugar, salt, pepper and herbs to taste.
Continue to whisk mixture while slowly dribbling in olive oil until the mixture thickens.