Vibrant Nicoise of tuna, green beans, new potatoes, cherry tomatoes, olives and soft eggs with a Dijon vinaigrette.
# What You Need:
→ Proteins
01 - 7 oz canned tuna in olive oil, drained (about one 7‑oz can)
02 - 4 large eggs
→ Vegetables
03 - 7 oz green beans, trimmed (about 2 cups)
04 - 11 oz baby potatoes, halved (about 2 cups halved)
05 - 7 oz cherry tomatoes, halved (about 2 cups)
06 - 1.75 oz mixed salad greens (arugula, baby spinach), loosely packed (about 2 cups)
→ Other
07 - 3 oz black olives, pitted (Niçoise or Kalamata; about 3/4 cup)
08 - 2 small shallots, thinly sliced
→ Dressing
09 - 4 tablespoons extra‑virgin olive oil
10 - 1 tablespoon red wine vinegar
11 - 1 teaspoon Dijon mustard
12 - 1 clove garlic, minced
13 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Bring a medium saucepan of well‑salted water to a boil. Add the halved baby potatoes and simmer 10–12 minutes until just tender when pierced with a knife. Remove with a slotted spoon and transfer to a warm bowl to cool slightly.
02 - Using the same boiling water, add the trimmed green beans and cook 2–3 minutes until bright green and tender‑crisp. Drain and immediately plunge into a bowl of ice water to halt cooking; drain and set aside.
03 - Bring a small pot of water to a gentle boil. Lower the eggs in and simmer for 7 minutes for soft‑set yolks. Transfer to ice water for 5 minutes, then peel and halve lengthwise.
04 - Whisk together extra‑virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper in a small bowl until emulsified.
05 - Spread the mixed greens on a large platter. Arrange potatoes, green beans, halved cherry tomatoes, sliced shallots, and pitted olives in sections atop the greens. Flake the drained tuna into large chunks and distribute over the salad.
06 - Nestle the halved eggs among the other components, drizzle the vinaigrette evenly over the salad, adjust seasoning with salt and pepper, and serve immediately.
