Ingredients
• 1 (6-ounce) can or pouch of high-quality tuna, drained and flaked
• 3 medium-sized potatoes, roasted and cut into bite-sized pieces
• 1 cup mixed greens (such as romaine, arugula, or spinach)
• 1/2 cup cherry tomatoes, halved
• 1/4 cup kalamata olives, pitted and halved
• 2 hard-boiled eggs, peeled and quartered
• 2 tablespoons capers, drained
• 2 tablespoons Dijon mustard
• 2 tablespoons red wine vinegar
• 3 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper, to taste
Instructions
• Step 1: Preheat your oven to 400°F (200°C). Wash and cube the potatoes, then toss them with 1 tablespoon of olive oil, salt, and pepper. Spread the potatoes on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
• Step 2: While the potatoes are roasting, hard-boil the eggs. Place the eggs in a saucepan, cover with water, and bring to a boil. Reduce the heat to low, cover, and simmer for 10-12 minutes. Drain the eggs, let them cool, and then peel and quarter them.
• Step 3: In a medium bowl, whisk together the Dijon mustard, red wine vinegar, and the remaining 2 tablespoons of olive oil. Season the dressing with salt and pepper to taste.
• Step 4: In a large salad bowl, arrange the mixed greens, roasted potatoes, tuna, cherry tomatoes, olives, capers, and hard-boiled egg quarters. Drizzle the Dijon vinaigrette over the top and gently toss to combine.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Lunch
- Cuisine: Americans
Keywords: Tuna Nicoise Salad