Tuna Nicoise Salad with Black Olive Vinaigrette

prep time:: 45 minutes
total time:: 45 minutes

Makes 4 servings

Katherine

ingredients

Dressing

10 pitted Kalamata olives, finely chopped
1 tablespoon finely chopped shallot
1 teaspoon finely chopped garlic
1 teaspoon anchovy paste
3 tablespoons red-wine vinegar
1/4 cup extra-virgin olive oil
2 tablespoons finely chopped basil
1/2 tablespoon capers

Salad

1 1/4-lb water packed tuna
3/4 lb green beans, trimmed
1 cup cherry tomatoes, halved
2 oz baby arugula (4 cups)
2 hard-boiled eggs, cut into quarters
Small handful shredded basil
Lemon wedges

directions

1
Whisk together dressing ingredients in a bowl.
2
Boil green beans, uncovered, until crisp-tender, about 4-5 minutes. Drain and transfer to an ice bath to stop cooking.
3
Toss green beans, cherry tomatoes, and arugula with enough dressing to coat.
4
Divide among plates with tuna and eggs.
5
Sprinkle with basil, and serve with lemon wedges and remaining dressing.

notes

Tuna can be replaced with 1 1/4-lb salmon fillet (preferably center cut; about 1 inch thick) with skin - tuna steaks may also be used in place of canned. 3/4 lb small Yukon Gold potatoes can also be added.

Source: Katherine