Bright Niçoise of tuna, green beans, potatoes, cherry tomatoes and soft‑boiled eggs tossed in a zesty Dijon vinaigrette.
# What You'll Need:
→ Proteins
01 - 7 oz canned tuna in olive oil, drained
02 - 4 large eggs
→ Vegetables
03 - 7 oz green beans, trimmed
04 - 10.5 oz baby potatoes, halved
05 - 7 oz cherry tomatoes, halved
06 - 1.75 oz mixed salad greens (arugula and baby spinach)
→ Other
07 - 2.8 oz black olives, pitted (Niçoise or Kalamata)
08 - 2 small shallots, thinly sliced
→ Dressing
09 - 1/4 cup extra-virgin olive oil
10 - 1 tbsp red wine vinegar
11 - 1 tsp Dijon mustard
12 - 1 garlic clove, minced
13 - Salt and freshly ground black pepper, to taste
# Cooking Steps:
01 - Bring a medium saucepan of salted water to a boil. Add halved baby potatoes and simmer for 10–12 minutes until just tender when pierced with a knife. Remove with a slotted spoon and set aside to cool slightly.
02 - In the same boiling water, add trimmed green beans and cook 2–3 minutes until bright green and tender-crisp. Drain and immediately plunge into an ice bath to halt cooking, then drain again.
03 - Bring a small pot of water to a gentle boil. Lower in the eggs and simmer for 7 minutes for jammy yolks. Transfer eggs to an ice bath for 5 minutes, peel and halve.
04 - Whisk together extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, salt and pepper in a small bowl until emulsified.
05 - Arrange mixed salad greens on a large platter or in a shallow bowl. Distribute the warm potatoes, blanched green beans and halved cherry tomatoes over the greens.
06 - Scatter sliced shallots and pitted olives across the salad. Break the drained tuna into large flakes and place over the vegetables. Nestle halved soft‑boiled eggs on top.
07 - Drizzle the vinaigrette evenly over the composed salad, finish with a grind of black pepper, and serve immediately.
