Yellowfin Tuna Loaded Niçoise Salad

Servings

Prep Time

45 minutes

Ingredients

2 cans King Oscar Yellowfin Tuna in Extra Virgin Olive Oil
1-1/2 cup tomatoes, quartered
1/2 red onion, thinly sliced
2 tsp dried oregano
3 tbsp olive oil
2 tbsp red wine vinegar
Haricot Verts (green beans), blanched
4-5 Persian cucumbers, thinly sliced
5-6 cups market lettuce (butter lettuce, little gem)
1/2 cup black olives, pitted
1/2 cup castelvetrano olives, pitted
1 roasted red bell pepper, sliced
1 cup breakfast radishes, quartered
Fresh dill, chopped, for garnish
Fresh chives, chopped, for garnish

Dressing

1 lemon, juiced
1 tbsp champagne vinegar
2 cloves garlic, finely chopped
1 shallot, finely chopped
1/3 cup olive oil
1/4 cup chives
Kosher salt and freshly cracked black pepper, to taste

We took the French version, lightened it up, then elevated it with protein-packed yellowfin tuna, marinated tomatoes, fresh herbs, and a really addictive vinaigrette.

Instructions

For Lemon Chive Vinaigrette – In small bowl, whisk and combine lemon, champagne vinegar, garlic, shallot, olive oil, and chives. Season with salt and pepper to taste.
For Marinated Tomatoes – In large bowl, toss and combine tomatoes, red onion, oregano, olive oil, red wine vinegar, salt and pepper to taste. Let marinate for at least 30 minutes.
For Salad – On large serving platter, arrange market lettuce with piles of tuna, blanched haricot verts, cucumbers, olives, red bell pepper, and breakfast radishes. Sprinkle with fresh herbs and serve with vinaigrette.