Tuna Nicoise Salad


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The Tour de France is in full swing, here on Day 3. I was racing on Day 1 so I missed seeing all the chaos that was at finish of that stage. Of course, I heard all about it via my number one new source–Facebook. I have a friend who is working for BreakThrough Media (you should follow them – their photos are amazing!) and her post was what alerted us to what we would find when we later watched it online. That was a nail-biter for sure!

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It seems everyone has an opinion about le Tour. Why Schleck isn’t winning this year, why Froome will win, etc. I don’t follow it as closely as some people (who have fantasy cycling teams) and I certainly don’t get caught up in the drama. There is something about it though, that pulls me in every year. Regardless of what is going on in my life, I will always find time to watch the Tour. Even if it’s just on in the background as I clean the house, or write this post.

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So I thought I’d do a small series of French-inspired recipes while this epic race is taking place. French food is not known for being all that healthy but this salad is one that is full of power-rich foods and nutrients and it’s so easy to make! You probably have most of the ingredients already in your pantry.

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Tuna Nicoise Salad

Serves four

Dressing adapted from Food and Wine

Gather:

2 T. white-wine vinegar
1 T. Dijon mustard
1/2 tsp. salt
1/4 tsp. fresh-ground pepper
1/3 c. olive oil
1 tsp. fresh tarragon, minced fine
For the salad:
4 new (red) potatoes
2 c. fresh green beans, trimmed and cut in half
1 head of romaine lettuce
2 hard boiled eggs, quartered into wedges
1 roasted bell pepper, sliced 
4 anchovy fillets, diced (more/less depending on your taste)
2 T. capers, drained
1 c. Nicoise olives, roughly chopped (Kalamata olives are good too)
1 6oz. can of tuna, drained

 

Method:

Prepare an ice-bath (water with ice cubes) in a large bowl. Set aside.

Place potatoes in a medium sauce pan and fill the pan with water to cover the potatoes. Place pan over medium-high heat and bring to a boil. Cook potatoes until easily pierced with a fork, but not so much that they fall apart. Drain potatoes and allow them to cool completely. Once cool, quarter the potatoes or cut them into bite-sized pieces (depending on the size). Set aside.

Fill a medium sauce pan a little over half-way with water (you can use the same one used to cook the potatoes, or run two pots at once) and bring to a boil over medium-high heat. Add green beans to the water and cook 2-3 minutes until al dente and bright green. Remove pan from heat and drain. Immediately transfer the beans to the prepared ice-bath to stop cooking. Set aside.

While the potatoes and beans are cooking, make the dressing. In a mason jar (or glass bowl), combine the vinegar, Dijon, salt, pepper, tarragon and olive oil. With the lid tightly on the mason jar, shake vigorously to combine. (If using a glass bowl, whisk all ingredients until combined and dressing comes together.)

To assemble the salad, chop the head of romaine into bite size pieces and add to a large salad bowl. Drizzle the lettuce with dressing and toss to coat. Top with green beans, potatoes, egg, peppers, capers, olives, and tuna. Drizzle with more dressing if desired.