Salade Nicoise recipe with tuna for four
Recipe shopping list — copy the items into Valedo.
This composed lunch salad serves four and uses canned tuna for convenience. The vegetables stay distinct rather than being tossed into a creamy dressing.
Ingredients
Baby potatoes
1 pound
Green beans
8 ounces
Eggs
4
Canned tuna in olive oil
2 cans
Romaine lettuce
1 head
Cherry tomatoes
1 pint
English cucumber
1
Niçoise olives
1/2 cup
Anchovy fillets
8
Dijon mustard
1 tablespoon
Red wine vinegar
2 tablespoons
Extra-virgin olive oil
1/4 cup
Fresh basil leaves
1/4 cup
How to make it
- Boil the potatoes until tender, then cool slightly and halve. 2. Blanch the green beans for 2 minutes, then cool in ice water. 3. Boil the eggs for 9 minutes, cool, peel, and quarter. 4. Whisk Dijon, vinegar, olive oil, and a pinch of salt and pepper. 5. Arrange lettuce, potatoes, beans, tuna, tomatoes, cucumber, eggs, olives, anchovies, and basil on a platter. 6. Drizzle with dressing just before serving.
FAQ
Who is "Salade Nicoise recipe with tuna for four" for?
This composed lunch salad serves four and uses canned tuna for convenience. The vegetables stay distinct rather than being tossed into a creamy dressing.
What do I need to buy for "Salade Nicoise recipe with tuna for four"?
This list has 13 items, including Baby potatoes, Green beans, Eggs, and Canned tuna in olive oil. Cross off what you already own, then buy the rest.
Do I need every item on "Salade Nicoise recipe with tuna for four"?
No. Use it as a starting checklist for Salade Nicoise recipe with tuna for four. Cross off what you already have—often that includes Baby potatoes—and add anything your situation still needs.
Does "Salade Nicoise recipe with tuna for four" include cooking or prep steps?
Yes. There are 1 short steps after the ingredient list, starting with: Boil the potatoes until tender, then cool slightly and halve. 2. Blanch the green beans for 2 minutes, then cool in ice water. 3. Boil the eggs for 9 minutes, cool, peel, and quarter. 4. Whisk Dijon, vinegar, olive oil, and a pinch of salt and pepp…
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