The summer heat is here and we certainly enjoy delicious cold salads that are quick and easy to prepare. For this salad, I headed to my local grocery olive bar, produce section and picked up a can premium tuna in oil in the grocery section. The great thing is you can prep the ingredients the night before, refrigerate and then assemble when ready to serve. The perfect summer salad and delicious with a loaf of crusty bread.
Quick and Easy Tuna Niçoise Salad
Ingredients
- 1 can premium canned tuna in olive oil
- 4 -5 eggs
- 10-12 small potatoes
- 1 bunch green beans
- 1 cup assorted olives, pickles, peppers, beans -brined
- 1 seedless cucumber, thinly sliced
- extra virgin olive oil, salt and pepper
Instructions
-
First – prepare the eggs, green beans and potatoes. In a large saucepan, fill 1/2 to 3/4 full water, add 1 teaspoon kosher salt. Bring water to a rolling boil over medium high heat, add eggs and cook 7 minutes, remove the eggs with a slotted spoon to an ice water bath, drain and refrigerate, peel prior to serving. In the same boiling water add the green beans and potatoes. Cook the green beans until crisp tender – 4 – 5 minutes, remove the green beans to an ice water bath, drain and pat dry, refrigerate until serving. Continue to cook the potatoes until tender, approximately 10 – 15 minutes total, remove potatoes to an ice water bath, drain and pat dry, refrigerate until serving.
To assemble, arrange all of the ingredients on a large platter, top with sliced eggs. Drizzle with olive oil, salt and pepper. You can also omit the olive oil and drizzle with your favorite vinaigrette.