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Tuna Salad, Nicoise III (P, TNT)
Serves: 8

8 ounces beans, green, topped and tail
16 potatoes, new, small, peeled
4 eggs, hard boiled, sliced
1 7-1/2-ounce can tuna, drained
3 tomatoes, cut in wedges
1/2 tsp. Dijon mustard
1 clove garlic, finely chopped
2 tbsp. red wine vinegar
1/2 cup olive oil
1 tbsp. parsley, finely chopped
1 tbsp. fresh chives, chopped
8 anchovy fillets (optional)
16 black olives

Cook green beans in pot of boiling water, add green beans and boil until tender-crisp (about 2 to 3 minutes).

Refresh with cold water and dry.

In large pot of salted water, bring potatoes to a boil. Cook until tender, about 8 minutes.

Combine green beans, potatoes, tuna, and tomatoes in large bowl.

In a small bowl, whisk together mustard, garlic, and vinegar. Add oil slowly, then parsley and chives. Season with pepper and pour over ingredients.

Top with eggs, anchovy fillets, and eggs.

If green beans aren't available, you can use green and or red pepper.

Poster's Notes:
Here is a wonderful salad that makes a full meal and also falls into the category of Salade Composee. In fact, I am taking this for lunch today!

Posted by Judith Sobel

Nutritional Info Per Serving: N/A