Ingredients with Measurements:
- 1 can of tuna, drained
- 1 pound of green beans, trimmed
- 4 hard-boiled eggs, peeled and sliced
- 2 cups of cherry tomatoes, halved
- 1/2 cup of pitted Kalamata olives
- 1/4 cup of red onion, thinly sliced
- 1/4 cup of fresh parsley, chopped
- 1/4 cup of fresh basil, chopped
- 1/4 cup of red wine vinegar
- 1/4 cup of extra-virgin olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the green beans and cook for 3-4 minutes, or until tender but still crisp. Drain and rinse under cold water to stop the cooking process.
2. In a mixing bowl, whisk together the red wine vinegar, olive oil, salt, and pepper to make the dressing.
3. Add the cooked green beans, cherry tomatoes, olives, red onion, parsley, and basil to the mixing bowl with the dressing. Toss to combine.
4. Divide the salad among four plates. Top each plate with sliced hard-boiled eggs and tuna.
5. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 4 minutes
Temperature:
- Serve at room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories: 300
- Fat: 18g
- Carbohydrates: 14g
- Protein: 22g
- Fiber: 5g
Substitutions for ingredients:
- Canned salmon or chicken can be used instead of tuna.
- Any type of vinegar can be used instead of red wine vinegar.
- Any type of fresh herbs can be used instead of parsley and basil.
Variations:
- Add boiled potatoes or roasted red peppers to the salad.
- Use different types of lettuce or greens as a base for the salad.
- Add capers or anchovies for a more traditional Nicoise flavor.
Tips and tricks:
- Make sure to rinse the green beans under cold water after cooking to stop the cooking process and preserve their bright green color.
- Use high-quality tuna for the best flavor.
- Make the dressing ahead of time and store it in the refrigerator for up to a week.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Arrange the salad ingredients in a circular pattern on each plate for a beautiful presentation.
Garnishes:
- Garnish with additional fresh herbs or lemon wedges.
Pairings:
- Serve with a crusty baguette or garlic bread.
Suggested side dishes:
- This salad is a complete meal on its own, but it can also be served with a side of soup or a small appetizer.
Troubleshooting advice:
- If the dressing is too tart, add a pinch of sugar to balance the flavors.
- If the green beans are overcooked, they will become mushy and lose their bright green color.
Food safety advice:
- Make sure to store any leftovers in the refrigerator and discard after 3 days.
Food history:
- Nicoise salad originated in the French city of Nice and traditionally includes tuna, green beans, olives, and hard-boiled eggs.
Flavor profiles:
- This salad is fresh, bright, and tangy with a salty kick from the olives and tuna.
Serving suggestions:
- Serve as a light lunch or dinner.
Related Categories
Cooking Method: N/A
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Region: French
Taste: Fresh, Tangy, Savory, Herby, Briny, tangy, fresh, crisp, herbaceous