If you’ve been reading my blog for any length of time, youknow I try my hardest to get my husband on the healthy, veggie eatingbandwagon. He’s pretty good about trying things although sometimes strangecolors upset him (he thought purple potatoes, for instance, were just “wrong”).However, knowing that he likes tuna salad sandwiches, I decided to try thisrecipe for dinner one night. Success! Although he didn’t say he’d ask for thisdish again, he cleaned his full plate, which is good enough in my book.
For the ultimate in fresh color to tempt your vision as wellas you palate, use different varieties of the base ingredients. I’m not addingspecific measurements because with this salad, you only need to pile theingredients on the plate so use whatever you have or whatever ratio is mostdelicious to you and your family. The recipe below makes one full plate of heartysalad.
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| This salad is a feast for the senses and sure to tempt even the pickiest veggie eater. |
Tuna Salad Nicoise
Mixed baby greens and/or herbs1 packet of tuna in olive oil (or 1/4 pound freshly grilled tuna steak)3 baby potatoes, boiled (use purple, red or yellow or acombo)1 hardboiled egg, peeled and cut into quarters1/3 cup kalamata olives, pitted (use a cherry pitter)1 green onion, white and green parts sliced on the diagonal Green beans or asparagus spears, cooked and tossed withItalian dressing4 Baby heirloom tomatoes, halved and tossed with strips of freshbasilYour favorite oil and vinegar salad dressing
To assemble salad, place greens in center of plate. Top withtuna. Surround salad with remaining ingredients. Grind a bit of black pepper over thetop. Drizzle with salad dressing.
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