Salade nicoise (for 2)

2 Servings

Ingredients

Quantity Ingredient
1 can (6 1/2 - 7 oz.) solid white Albacore tuna, drained well
2 smalls Red potatoes, cooked (we boil them)
1 Ripe tomato, cut into wedges
1 Hardboiled egg, quartered
20 Fresh green beans, approx, cooked
Lettuce, red or green leaf, washed, dried, and torn into bite sized pieces
¼ cup Olive oil
1½ tablespoon Red wine vinegar -or-
1 tablespoon Red wine vinegar -and-
½ tablespoon Balsamic vinegar
¼ teaspoon Prepared Dijon mustard
1 small Garlic clove, pressed
Salt and freshly ground pepper to taste

Directions

SALAD DRESSING

Combine above salad dressing ingredients and whisk together till well mixed.

Flake tuna into a bowl and mix 4 or 5 tablespoons of the salad dressing into the tuna. Arrange lettuce on two plates. Mound a mound of tuna in the middle of each plate. Arrange vegetables and egg decoratively around tuna mounds on each plate. Sprinkle remaining salad dressing over all and add any additional salt and pepper to taste. Serve with crusty bread and butter for a nice summer dinner or lunch.

Depending on our mood we have served this with the potatoes and green beans and egg either hot (just cooked) or cooled to room temperature.

Posted to EAT-L Digest 28 Mar 97 by Felicia Pickering <MNHAN063@...> on Mar 30, 1997

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