MAIN DISH SALAD WITH TUNA AND VEGETABLES
For the past couple of decades restaurant menus have named any salad that features tuna, whether fresh or canned, raw or cooked, a Niçoise salad. Few of them resemble the traditional summer salad of Nice made with tomatoes and thin-skinned green peppers, cucumbers and other local vegetables such as fava beans and baby artichokes, olives, anchovies, hard-cooked eggs and oil-packed tuna. I often make a meal of a tuna, potato and vegetable salad. If tomatoes are out of season, I shred a carrot; and if green beans don't look good I use broccoli. Make sure to include lots of minced fresh herbs.
Provided by Martha Rose Shulman
Time 30m
Yield Serves 4 to 6 as a main dish
Number Of Ingredients 14
Steps:
- In a small bowl or pyrex measuring cup, whisk together the vinegar and lemon juice with the garlic, salt, pepper, and Dijon mustard. Whisk in the olive oil and yogurt if using.
- Steam the potatoes above 1 inch simmering water for 10 to 15 minutes, until tender. Transfer to a large salad bowl, aand season with salt and pepper. Add the tuna and while the potatoes are hot toss with 1/4 cup of the dressing. Season with salt and pepper to taste.
- If using green beans, bring a pot of generously salted water to a boil, and fill a bowl with ice water. Add the green beans to the boiling water and cook 4 to 5 minutes, until just tender. Transfer to the ice water, cool and drain. Dry on paper towels. If using broccoli, steam for 5 minutes, refresh with cold water, and dry on paper towels. Add the cooked vegetables to the salad bowl, along with the red or green pepper, carrots if using, and half the herbs, and toss together with another 1/4 cup of the dressing.
- Assemble the salad: Either add the remaining ingredients to the salad bowl and toss with the remaining dressing, or toss the salad greens and remaining herbs with the remaining dressing and pile onto a platter or wide salad bowl. Top with the potato-tuna-vegetable mixture and garnish with the tomatoes, olives and eggs.
Nutrition Facts : @context http, Calories 438, UnsaturatedFat 18 grams, Carbohydrate 41 grams, Fat 23 grams, Fiber 10 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 873 milligrams, Sugar 3 grams, TransFat 0 grams
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Nicholas Moreno
[email protected]I made this salad for a picnic and it was a big hit. It's easy to transport and it held up well in the heat. I would definitely recommend this recipe for a summer gathering.
Leonardo L
[email protected]This salad is a great way to get your kids to eat their vegetables. My kids loved the combination of the tuna and vegetables, and they didn't even notice the healthy ingredients.
Rizwan Asghar
[email protected]I love this salad! It's so refreshing and flavorful. I especially love the combination of the tuna, vegetables, and dressing. I've made it several times and it's always a hit.
Simtho Trevor
[email protected]This salad is a great way to use up leftover tuna. It's also a great option for a quick and easy weeknight meal. I served it with a side of rice and it was perfect.
Md Rosul Islam
[email protected]I'm not a fan of tuna salad, but I thought I would give this recipe a try. I was pleasantly surprised! The combination of the tuna, vegetables, and dressing was really delicious. I would definitely make this recipe again.
Juliana Deogratius
[email protected]This salad is very easy to make, but it's not very flavorful. I would recommend adding some more vegetables or a different type of dressing to give it more flavor.
Tinashe Ray Mwanyisa
[email protected]I found this salad to be a bit too oily. I would recommend using less oil in the dressing or draining the tuna more thoroughly before adding it to the salad.
Patricia Percey
[email protected]This salad is a bit bland for my taste. I would recommend adding some more spices or herbs to the dressing to give it more flavor.
Zahrazahri Zahrazahri
[email protected]This salad is a great source of protein and nutrients. It's also very filling and satisfying. I would definitely recommend this recipe to anyone looking for a healthy and delicious lunch or dinner option.
Azeez mubarak
[email protected]I made this salad for a picnic and it was a big hit. It's easy to transport and it held up well in the heat. I would definitely recommend this recipe for a summer gathering.
Eddie Scott Yazzie
[email protected]This salad is a great way to get your kids to eat their vegetables. My kids loved the combination of the tuna and vegetables, and they didn't even notice the healthy ingredients.
Spizzy Spade
[email protected]I love this salad! It's so refreshing and flavorful. I especially love the combination of the tuna, vegetables, and dressing. I've made it several times and it's always a hit.
Danielle Ramos
[email protected]This salad is a great way to use up leftover tuna. It's also a great option for a quick and easy weeknight meal. I served it with a side of crusty bread and it was perfect.
BD Robin
[email protected]I'm not a big fan of tuna salad, but this recipe changed my mind. The addition of the vegetables and the tangy dressing made it really delicious. I'll definitely be making this again.
Suren Limbu
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the combination of flavors and textures. The salad is also very easy to make, which is a bonus.
majed majed
[email protected]This salad is a flavorful and healthy lunch option. The tuna and vegetables provide a good balance of protein and nutrients, and the dressing is light and tangy. I would definitely make this recipe again!