I made this last night based off this recipe because we wanted to eat something healthy and happened to have a number of ingredients for a wannabe tuna niçoise salad.
It was so easy to throw together, and turns out the hubby liked it so much he wanted it again today. So I should write this down so I don’t forget what was in it or how to make it:
Ingredients:
- Handful of mixed greens (mine was from Safeway and Trader Joe’s)
- Grape tomatoes, quartered lengthwise (any type of cherry tomato works fine)
- Kalamata pitted olives in olive oil (Trader Joe’s)
- Canned tuna (I used one of these), drained
- Eggs
- Potatoes
- Salt, pepper, oregano (dried)
For the dressing:
- Olive oil – something like 1.5:1 ratio of total oil to total lemon juice.
- Juice of 1 lemon
- Minced garlic – 1 clove
- Salt & pepper
Instructions:
Step 1 – roast the potatoes. (I made roasted per the recipe I looked at, but tbh, if I made it again I’d probably try boiling them, which is more traditional for a niçoise salad.)
Pre-heat your oven to 400°F.
Wash then dry your potatoes, then cut them into pieces. You’ll probably want to make 3-4 medium/large potatoes because you’re going to want to eat a bunch of it as is once they’re out of the oven.
Place on a large baking tray then sprinkle on a little salt, pepper and oregano flakes. Go easy on the salt because you’ll be eating it with olives.
Drizzle on a good helping of olive oil then mix until all potatoes are covered… and then drizzle on a bit more olive oil for funsies. It’s what makes them really crispy and delicious.
Roast for 30mins. If you haven’t finished making the rest of your salad in this time, after 30mins, turn up the heat to 425°F, then continue to roast for a further 3-5min.
Step 2 – make dressing.
While your potatoes roast, juice your lemon, mince your garlic then combine your dressing ingredients in a bowl, voila.
Step 3 – boil the eggs.
While your potatoes are still roasting, put your eggs in a pot with cold water and then put on stove on high heat.
Once the water starts to boil, set timer for 4min then turn your heat down to medium/low (you want the water to still be boiling, but not boiling aggressively).
While your eggs cook, start assembling the rest of your salad per step 4 below.
After 4min, take the pot off the stove and let it sit for about 1-2min so they cook a little longer. Then give it a cold water bath.
Step 4 – assemble salad.
While your eggs boil, quarter your tomatoes, drain your tuna and plate on a bed of mixed greens. Spoon your olives out of the jar and add them to the plate as well.
Your eggs should be ready by now, so peel your eggs, cut in half and add to your plate.
Your potatoes should also be ready around now, so remove them from the oven and add a portion to your plate (you may need to let them cool a little first).
Finally, pour your dressing over the top and then you are done. Yay :)
Enjoy!
