Tuna Niçoise Salad
This classic salad is fresh, packed with protein, and uses affordable ingredients, making it the perfect summer lunch!
Cost: 
Ease: 
Health Benefit:
Tuna and eggs are a great sources of protein to keep you full and stabilize blood sugar levels. Olives and olive oil contain heart healthy fats. Tomatoes and lemons are rich in vitamin C for immunity. Potatoes contain fiber to promote gut health.
-
Large pot
- Two large bowls
- Whisk
2 cans tuna, in water
1 head of romaine lettuce, chopped
8 baby potatoes, boiled
4 hard-boiled eggs, quartered
1/2 cup green beans, chopped
1/2 cup grape tomatoes, halved
1/4 cup pitted black olives, chopped
Dressing:
2 TBSP lemon juice
4 TBSP extra virgin olive oil
1 tsp honey (optional)
1 tsp Dijon mustard
Salt and pepper, to taste
Feel free to make this recipe your own based on what you like or what you already have. You can sub the tuna for anchovies for a more traditional approach to this salad. You can also use regular potatoes and cut into smaller chunks. If using tuna packed in oil, make sure the oil used is extra-virgin olive oil. Any tomatoes work in this recipe as well. This recipe serves about 4, but adjust proportions accordingly.
Step by Step Instructions
Step 1
Hard-boil eggs; Place eggs in a pot covered by 1 inch of water; Bring to a boil over medium-high heat; Cover and remove from heat for 8-10 minutes; Drain, cool in ice water, and peel. This can be done ahead of time
Step 2
Place baby potatoes in a pot covered by 1 inch of water; Bring the water to boil and salt; Boil for about 10 min or until tender; Drain potatoes and set aside to cool
Step 3
Next boil green beans until tender, about 3-5 minutes; Drain and transfer to ice bath; Pat to dry
Step 4
To a large salad bowl; add dressing ingredients and whisk to combine
Step 5
Add all ingredients to the bowl and toss gently to coat everything; Serve and enjoy! You can also store in the fridge for up to 3 days