tuna salad niçoise with herb vinaigrette

While Jilly was visiting Bruges, Belgium, she ate a version of this salad at least once a day. It seemed a healthy way to counterbalance all the delicious Belgian chocolate she had indulged in. Bruges is one of the most beautiful places on Earth, and anytime she makes this salad it brings back all the fond memories of her time spent there. We should warn you that no matter how delicious this recipe is, it does take a bit of prep time. If you want to save time, you can always cook the beans, potatoes, and eggs in advance. These ingredients make the dish hearty enough to serve as a filling meal. (Husbands agree, we can assure you.) Traditionally, anchovy fillets would also be included. Do feel free to use the anchovies if you like; just add 12 anchovy fillets. This salad is so easy on the eyes you’ll almost not want to eat the beautiful masterpiece you’ve made. To step things up even more, try adding shredded pieces of freshly grilled tuna steaks instead of the canned variety.

SERVES 4

INGREDIENTS

salad

4 large eggs

1 pound green beans, ends trimmed

1 pound baby new potatoes, cut into bite-size chunks

¾ cup black olives, pitted and halved

½ cup cherry tomatoes, halved

½ cup yellow teardrop tomatoes, halved

½ small red onion, thinly sliced

7 ounces (usually one can) good-quality tuna, drained

1 teaspoon dried basil

Salt and black pepper to taste

Herb Vinaigrette (recipe follows)

herb vinaigrette

¼ cup white wine vinegar

1½ teaspoons herbs (mix of dried herbs such as thyme, marjoram, basil, garlic, and tarragon; use any combination you like)

Pinch of granulated sugar

Salt and black pepper to taste

2 teaspoons Dijon mustard

¾ cup extra virgin olive oil

STEPS

salad

In a small saucepan of salted boiling water, boil the eggs for 8 to 10 minutes. Drain and set aside to cool.

In a medium-size saucepan of salted boiling water, blanch the green beans until al dente, about 4 to 6 minutes, depending on size. Be careful to not overcook the beans; you want them still to have a bite.

While the beans are cooking, fill a medium-size bowl with water and ice cubes. Remove the beans from the boiling water and shock them in the ice bath to stop them from cooking any further.

Drain the beans and lay on a paper towel–lined plate to absorb excess liquid. Let cool.

In another saucepan of salted boiling water, boil the potato chunks until fork tender, about 10 to 12 minutes, depending on size.

Drain the potatoes once cooked and allow them to cool.

Meanwhile, peel the eggs and cut into quarters.

Once the beans and potatoes are fully cooled, begin to assemble the salad: on a large plate or serving platter arrange the potatoes as the bottom layer.

Layer the green beans over the potatoes.

Scatter the olives, tomatoes, and red onions over the top.

Arrange the quartered egg slices around the edge of the plate.

Using your hands, flake the tuna over the salad.

Sprinkle the dried basil and a bit of salt and pepper over all.

Drizzle the Herb Vinaigrette on top of the salad to your personal preference of moistness and serve immediately.

herb vinaigrette

In a medium-size bowl, whisk together the vinegar, herbs, sugar, salt, and pepper.

Whisk in the Dijon mustard and gradually start to drizzle in the oil in a slow and steady stream, whisking continuously.

Once the dressing is emulsified and slightly thickened, taste and re-season if desired.