Tuna Nicoise Salad
- Gluten Free
- Low Carb/Paleo
Why we love it:
- 1 pound Red Skinned Potatoes
- 2 teaspoons Kosher Salt (divided)
- 4 Eggs
- 1⁄2 pound Green Beans
- 2 Heirloom Tomatos
- 1 can Canned Albacore Tuna (typically a can is 5 ounces, look for solid white albacore in water or olive oil)
- 1 cup Nicoise Olives
- 1⁄2 cup Plain Greek Yogurt
- 2 Tablespoons Mayonnaise
- 1 teaspoon Dijon Mustard
- 1 Lemon (zest and juice)
- 1⁄2 bunch Tarragon
- 1⁄4 teaspoon Black Pepper (to taste)
- 3 Tablespoons Extra Virgin Olive Oil
Wash the potatoes and cut them in ½. They should be about 1 - 1.5” inches in diameter and fairly even. If they’re bigger than that, cut them in quarters.
Place them in a small pot, then cover by 2 inches with cold water. Add 1 teaspoon of salt. Turn the heat on high, cover, and bring to a boil. Once boiling, turn down to medium and cook potatoes for about 16 minutes. You can keep them partially covered as needed to gently boil during this time.
Place the eggs in another small pot and just barely cover with water. Cover and bring them to a boil over high heat. As soon as it’s boiling, cover tightly and turn off the heat. Set a timer for 13 minutes.
3. GREEN BEANS
Trim the woody, stem end of the green beans. Set aside until the potatoes have cooked for the first 16 minutes - and make sure they feel tender but not falling apart. Once that time has passed, add the green beans to the pot. Boil together for 5 minutes. Then drain the pot and run under cold water for 1 minutes. Drain while you finish everything else.
4. TOMATOES + TUNA
Meanwhile, slice the tomatoes into wedges.
Open and drain the can of tuna.
Slice olives in ½ or not. Be sure they have the pits removed, though.
In a small bowl, add the yogurt, mayo, dijon, and the zest and juice of the lemon. Whisk to combine. Finely chop most of the tarragon, reserving a few long leaves for garnish. Add it. Add the remaining teaspoon of salt and the black pepper to taste. Whisk in the olive oil.
When the eggs are done, drain the water and run under cold water. Gently crack the shells and let them cool down in the water. When you can handle them, remove the shells. Then slice each egg in half or quarters.
You can either toss everything with dressing in a large bowl or plate the portions evenly and serve the dressing on the side.
Flake the tuna into large chunks with a fork. We love this salad served warm/room temperature as you’re just cooking it. But, if you’ve prepared the ingredients in advance, it’s also great cold. Do let it sit out for at least 10 minutes though, before serving so nothing is noticeably cold.
Garnish with tarragon leaves.