Tuna: Salad Nicoise for One

posted by Jane 04-20-100 8:20 AM

Salad Nicoise for One
Adapted from "Cooking for 1 Or 2" by Katherine Greenberg and Barbara Kyte (Nitty Gritty Cookbooks, $8.95, 1993).

2 tablespoons olive oil
1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon minced garlic
Salt and pepper to taste
1 red-skin potato
1/2 cup green beans
1 tomato, quartered
1 (3-ounce) can tuna, drained
1 tablespoon capers
2 tablespoons Nicoise olives (small, brine-cured olives packed in oil)

Whisk together olive oil, vinegar, mustard, garlic, salt and pepper.

Cook potato in boiling water in a small saucepan. Remove potato with a slotted spoon. Add green beans and cook about 3 minutes, just until crisp-tender. Drain green beans and rinse in ice water to stop cooking and set color.

When potato is cool enough to handle, cut into slices. Toss potato slices, green beans and tomato with dressing. Arrange on a plate.

Drain tuna and place on top of salad, breaking up with a fork. Top with capers and olives. Serve with a crusty roll.

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